With a few simple ingredients, it is easy to have a steakhouse quality meal at home!
Every now and then it’s nice to have date night in. This weekend, I decided to make my husband and I surf & turf. After all, there is no better combination in the world than a great, high quality steak next to a fresh briny lobster. We have been cutting way back on red meat, so when we do have some I like to splurge on a really good quality cut.
I got this incredible dry-aged beef from the Butcher at Heritage Meats. The creamy scotch and peppercorn sauce was a perfect pairing for the rich red meat. Note: Always take your steak out of the fridge 30-45 minutes before you plan on cooking so that it can come up to room temperature.
Dry-Aged Ribeye with Scotch & Peppercorn Sauce
Ingredients
Steak
- 2 Dry Aged Bone-In Ribeye Steaks
- Maldon Salt Flakes To Taste
- Fresh Cracked Peppercorn To Taste
- 4-5 Crushed Garlic Cloves
- Olive Oil For the Pan
- 2-3 TBSP Butter
Scotch & Peppercorn Sauce
- 1 Cup Beef Broth
- 2/3 Cup Heavy Cream
- 1.5 TBSP Peppercorns
- 1 OZ Scotch I used Cardhu 12 Year Single Malt Scotch
- Maldon Salt Flakes
Instructions
Scotch & Peppercorn Sauce
- Mix broth, salt, and peppercorns together in a shallow pan. Allow it to simmer and reduce to about 3/4 of volume. Add cream and scotch. Allow it to simmer further, until it has reduced by about 40%. Do not allow boiling.
Dry Aged Ribeye
- Pre-heat cast iron over high heat. Drizzle olive oil in the pan.
- Generously coat your steaks in Maldon salt flakes and fresh cracked peppercorn.
- Place down in the frying pan, and sear for 5 minutes. Do not disturb your steak while it is searing.
- Flip your steak. Add butter and crushed garlic to the pan. As butter melts and froths, tilt your pan and spoon the butter and garlic over your steak.
- Allow to sear for an additional 5 minutes for medium-rare.
- Place your steak on a cutting board, and allow it to rest for at least 10 minutes. Slice, and serve.
- Enjoy!
