by WinnieAb
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thehappycook's Testing Notes:
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2 (2 inch-thick/24 oz. each) rib-eye steaks (approximately 3 pounds total) Ask a question about this ingredient
Preheat gas grill to medium-high (or prepare charcoal grill for cooking over moderate direct heat).
Ask a question about this stepPat steaks dry. Rub with olive oil and then season both sides with course salt.
Ask a question about this stepGrill steaks for approximately 4-6 minutes on each side, until thermometer registers about 120°F for rare.
Ask a question about this step5. Transfer steaks to a cutting board and let stand 5-10 minutes before slicing. (Internal temperature will rise to 125 to 128°F while steaks stand.)
Ask a question about this stepSlice steaks across the grain and serve with peppercorn sauce.
Ask a question about this step4 tablespoons butter, divided Ask a question about this ingredient
1 tablespoon black peppercorns, crushed with a rolling pin (or purchase crushed black peppercorns) Ask a question about this ingredient
2 large shallots, peeled and chopped Ask a question about this ingredient
1/4 cup whiskey Ask a question about this ingredient
1/3 cup heavy cream Ask a question about this ingredient
1-2 tablespoons white miso Ask a question about this ingredient
Heat peppercorns in a skillet over high heat for 1-2 minutes. Add 2 tablespoons of the butter and shallots and cook over medium heat until shallots are soft, about 4 minutes.
Ask a question about this stepRemove pan from heat and pour the whiskey into the skillet.
Ask a question about this stepReturn pan to heat and allow flame to burn off the alcohol, if desired.
Ask a question about this stepAdd cream and any liquid that has come out of the resting steaks to pan. Bring to a boil and cook for 1-2 minutes, so the sauce thickens.
Ask a question about this stepTurn off the heat and whisk in the remaining two tablespoons of butter and 1-2 tablespoons of the miso.
Ask a question about this stepme too! i'm very intrigued by the miso and will try this next time i make steak.
Sounds terrific - what a treat! I love the addition of miso.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Congrats on the editors pick WinnieAb