Whiskey Spepper Steak
Indulge in the bold, savory flavors of Whiskey Spepper Steak, a luxurious dish perfect for special occasions or an elevated weeknight dinner. This recipe features tender, juicy striploin or ribeye steaks crusted in coarsely ground black pepper for an irresistible kick. The magic lies in the rich whiskey pan sauce, made with a splash of smooth whiskey, creamy heavy cream, and hearty beef stock, all infused with the savory essence of shallots and garlic. Sear the steaks to perfection, deglaze with whiskey, and let the sauce thicken into velvety decadence. Ready in just 30 minutes, this steak pairs beautifully with roasted vegetables or creamy mashed potatoes. Garnish with fresh parsley for a touch of color and elegance, and savor every bite of this restaurant-quality meal.
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Recipe Information
Ingredients
- 2 pieces (about 8 oz each) boneless striploin steak (or ribeye)
- 2 tablespoons coarsely ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 0.25 cup whiskey
- 0.5 cup beef stock
- 0.33 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with a paper towel and season both sides evenly with kosher salt. Press the coarsely ground black pepper into both sides of the steaks, creating a pepper crust.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and the pan is very hot.
Add the steaks to the pan and sear for 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (125°F for medium-rare). Once cooked, transfer the steaks to a plate and cover loosely with foil to rest.
Reduce the heat to medium and add the remaining tablespoon of butter to the pan. Stir in the chopped shallot and sauté for 1-2 minutes until softened.
Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Carefully pour in the whiskey, scraping the bottom of the pan with a wooden spoon to deglaze and pick up any browned bits. Let the whiskey reduce by half, about 2 minutes.
Stir in the beef stock and let it simmer for another 2-3 minutes to slightly reduce.
Lower the heat to medium-low and slowly stir in the heavy cream. Cook the sauce for 2-3 minutes, stirring frequently, until it thickens slightly.
Return the steaks to the pan, spoon the sauce over them, and let them warm through for 1-2 minutes.
Serve the steaks with the whiskey pepper sauce drizzled generously on top. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.8 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 163 mg | 13% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1889 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
