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

Prep Time 30 minutes
Cook Time 20 minutes



  • 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


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!

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