Grilled Whisky-Glazed Ribeye with Charred Shallots and Peppercorn Sauce

Pull the steaks from the fridge 45 minutes ahead and pat dry; rub with olive oil and season generously with salt and pepper.

Serves 4

Ingredients

• 4 ribeye steaks (about 12 oz each), 1.5 inches thick
• 2 tablespoons olive oil
• Flaky sea salt and coarse black pepper
• 1/4 cup Scotch whisky
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 8 small shallots, halved
• 1 cup beef stock
• 1/2 cup heavy cream
• 2 tablespoons green peppercorns in brine, drained
• 2 tablespoons cold butter

Instructions

1. Pull the steaks from the fridge 45 minutes ahead and pat dry; rub with olive oil and season generously with salt and pepper.
2. Simmer the whisky, brown sugar and Worcestershire in a small pan until syrupy to make the glaze. Reserve half for serving.
3. Heat a grill to high. Toss the halved shallots with a little oil and set them along the cooler edge.
4. Grill the ribeyes 4-5 minutes per side for medium-rare, brushing with whisky glaze in the final 2 minutes; char the shallots until soft and blackened at the edges.
5. Rest the steaks 8 minutes loosely tented in foil.
6. Meanwhile, simmer the beef stock until reduced by half, add the cream and green peppercorns, and reduce to a sauce. Swirl in the cold butter off the heat.
7. Serve the ribeyes with charred shallots, a drizzle of reserved whisky glaze and the peppercorn sauce alongside.
8. The pairing of beef and whisky runs deep in Scottish and British grilling tradition, where a good dram both flavors the meat and toasts the cook. A peppercorn sauce - sauce au poivre - adds a steakhouse finish, turning a Father's Day grill-out into something worthy of a celebration dinner.

Nutrition (estimated, per serving)

• Calories: 780 kcal
• Protein: 52g
• Fat: 58g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 7g
• Sodium: 720mg