Whiskey Pepper Grilled Steak Recipes

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BLACK ANGUS WHISKEY PEPPER STEAK



Black Angus Whiskey Pepper Steak image

Make and share this Black Angus Whiskey Pepper Steak recipe from Food.com.

Provided by byZula

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon butter
2 tablespoons chopped white onions
2 cups beef stock or 2 cups canned beef broth
1/4 teaspoon cracked black pepper
1 garlic clove, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
1 (16 ounce) sirloin steaks (cut two portions)
2 teaspoons cracked black pepper
2 tablespoons butter
salt

Steps:

  • Fire up the barbecue.
  • In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat.
  • In about 3 minutes the onions will begin to turn brown.
  • Add 1 cup of the beef stock to the onions.
  • Add the cracked black pepper and garlic at this point as well.
  • Continue to simmer over medium-high heat until the sauce has reduced by about half.
  • Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
  • Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  • Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until brown.
  • When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking.
  • Salt the steaks lightly as they grill.
  • When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl.
  • Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it.
  • Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.
  • Serve the steak doused with whiskey pepper sauce.

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE



Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 5h5m

Yield 4 servings

Number Of Ingredients 9

2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

  • Preheat grill to high heat.
  • Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
  • In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
  • Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
  • Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

PEPPER-CRUSTED PAN STEAK FLAMBEED IN WHISKY



Pepper-Crusted Pan Steak Flambeed in Whisky image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

1/4 cup plus 1 tablespoon Scotch whiskey
2 1/2 tablespoons olive oil
2 tablespoons butter
2 boneless rib steaks (1 to 1 1/4 pounds each), cut 1 1/2 inches thick
1 1/2 tablespoons black peppercorns
2 teaspoons coarse salt
1 teaspoon herbes de Provence

Steps:

  • Trim any excess fat you can off the meat. Set the steaks in a baking dish just large enough to hold them in a single layer. In a spice grinder or with a mortar and pestle, grind together the peppercorns, salt, and herbes de Provence until the peppercorns are coarsely ground. Transfer to a small bowl and stir in 1 tablespoon each of whiskey and olive oil. Rub this spice paste all over the steaks. Set aside at room temperature to marinate for 1 hour. Heat your nonstick frying pan over high heat for 1 minute. Add the remaining 1 1/2 tablespoons oil and heat 1 minute longer. Add the steaks, cover, and cook until the bottom is brown, about 3 minutes. Turn over and cook the second side, uncovered, until browned on the bottom and rare inside, 3 to 5 minutes. Remove the steaks to a cutting board and let stand for at least 10 minutes. Carve the meat against the grain on a sharp angle into 3 slices. The rarer you like your meat, the thicker the slices should be. Just before serving, melt the butter in the pan over medium heat. Return the steak slices to the skillet. Immediately pour the 1/4-cup Scotch whiskey into the pan, keeping your face averted, because sometimes it catches on its own. Carefully ignite with a match and shake the pan until the flames subside. Serve at once or cook 1 to 2 minutes longer if you want the meat well done. Serve the steak with the pan juices poured over the slices.

WHISKEY-PEPPER GRILLED STEAK



Whiskey-Pepper Grilled Steak image

This grilled steak recipe with red wine sauce was originally taken from the Chatelain magazine August 2002 issue.

Provided by bbgrl79ca

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup dry red wine
1/4 cup whiskey or 1/4 cup rye whiskey
6 garlic cloves, minced
1/2 teaspoon hot red chili pepper flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 -4 strips steaks, about 1 inch thick (2.5 cm)

Steps:

  • In a small saucepan, stir wine with whisky, garlic, chili flakes, Worcestershire, salt and pepper.
  • Lightly brush both sides of steaks with mixture and set aside.
  • Set saucepan over medium-high heat.
  • Boil, uncovered, stirring occasionally until reduced to about 1/3 cup (75 ml), about 10 minutes.
  • Turn heat to low to keep sauce warm.
  • Meanwhile, lightly oil grill and preheat barbecue to medium-high.
  • Place steaks on barbecue and grill with lid closed, turning once, until meat resists slightly when pressed.
  • This will take about 5 minutes per side for medium-rare.
  • Drizzle with warm whisky sauce.
  • Serve immediately.
  • PORTION TIP: Many strip loin steaks are 12 oz (375 g) or larger.
  • You may wish to grill one, then slice it in half for 2 servings or use the second half to make sandwiches.

Nutrition Facts : Calories 70.7, Sodium 334.6, Carbohydrate 3.4, Fiber 0.2, Sugar 0.8, Protein 0.4

GRILLED PEPPERED STEAKS



Grilled Peppered Steaks image

I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.-Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 to 2 teaspoons coarsely ground pepper
1 teaspoon onion salt
1 teaspoon garlic salt
1/4 teaspoon paprika
4 boneless beef top loin steaks (8 ounces each)

Steps:

  • In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1039mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

GRILLED STEAK WITH WHISKEY BUTTER



Grilled Steak with Whiskey Butter image

Provided by Elizabeth Karmel

Categories     Beef     Backyard BBQ     Dinner     Lunch     Meat     Steak     Whiskey     Summer     Grill     Chill     Grill/Barbecue     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

Whiskey Butter:
2 sticks unsalted butter, softened
2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
3 teaspoons minced parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
3 teaspoons Jack Daniels or other whiskey
1/2 teaspoon sea salt
White pepper to taste
Steaks:
4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns, coarsely ground
Olive oil
Chopped parsley, optional

Steps:

  • Grilling Method: Combo/Medium-High
  • Make Whiskey Butter:
  • Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
  • Prepare Steaks:
  • Allow meat to come to room temperature about 15 minutes before grilling.
  • Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
  • Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
  • Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
  • Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

WHISKEY-MARINATED STEAK



Whiskey-Marinated Steak image

I love the steak at a restaurant I frequent. I developed a recipe at home through trial and error. I feel it comes pretty close. This is a flavorful way to grill steak. Hope you enjoy!

Provided by Victoria Champagne Benoit

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 8h25m

Yield 4

Number Of Ingredients 10

⅔ cup water
½ cup whiskey
½ cup pineapple juice
½ cup brown sugar
½ cup diced onion
⅓ cup teriyaki sauce
⅓ cup soy sauce
¼ cup liquid smoke
1 teaspoon minced garlic
4 (8 ounce) rib-eye steaks

Steps:

  • Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
  • Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 651.7 calories, Carbohydrate 38.5 g, Cholesterol 81.4 mg, Fat 34.7 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.5 g, Sodium 2196.4 mg, Sugar 34.4 g

BOURBON STREET RIB-EYE STEAK



Bourbon Street Rib-Eye Steak image

After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.

Provided by Judy Diercks OReilly

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup water
⅔ cup bourbon whiskey
½ cup soy sauce
¼ cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

Steps:

  • Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g

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