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August 01, 2018

Roast rib-eye steaks with whisky-pepper butter

August 01, 2018/ Lucy Waverman

Serves: 4

INGREDIENTS

Steaks:

4 230-gram (8-ounce) rib-eye steaks
Salt and freshly ground pepper

Whisky-pepper butter:

4 ounces (100 grams) softened butter
2 tablespoons chopped shallots
1 teaspoon chopped garlic
1/2 teaspoon coarsely ground black pepper
2 tablespoons Scotch whisky
1/4 teaspoon sugar

METHOD

Preheat oven to 450F. When hot, place a baking sheet in the oven to warm up. Season steaks with salt and pepper.

Combine all ingredients for butter.

Heat skillet over high heat until nearly smoking. Sear steaks in skillet two minutes on each side. Place on hot baking sheet and bake for 5 minutes for medium rare. Remove from oven and let rest five minutes. Slice steaks thickly and place on serving plates. Finish with a dab of whisky butter.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Roast rib-eye steaks with whisky-pepper butter

INGREDIENTS

METHOD