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Dry-Aged Ribeye with Scotch & Peppercorn Sauce

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Prep Time 30 minutes
Cook Time 20 minutes
Ingredients Method

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

Method
 

Scotch & Peppercorn Sauce
  1. 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
  1. Pre-heat cast iron over high heat. Drizzle olive oil in the pan.
  2. Generously coat your steaks in Maldon salt flakes and fresh cracked peppercorn.
  3. Place down in the frying pan, and sear for 5 minutes. Do not disturb your steak while it is searing.
  4. 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.
  5. Allow to sear for an additional 5 minutes for medium-rare.
  6. Place your steak on a cutting board, and allow it to rest for at least 10 minutes. Slice, and serve.
  7. Enjoy!