Prepare to elevate your culinary skills with a restaurant-worthy steak that's not just a meal, but a theatrical performance on your plate! This Pepper Crusted Pan Steak Flambeed in Whisky is more than just dinner - it's a sensory explosion that combines the bold crunch of black peppercorns, the rich flavor of perfectly seared ribeye, and the dramatic flair of whisky flames. Get ready to impress your guests and transform an ordinary evening into an extraordinary dining experience that will have everyone talking.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 2 tablespoons black peppercorns, crushed
- 2 tablespoons olive oil
- 50ml whisky
- Salt to taste
Instructions
- Begin by preparing the ribeye steaks. Take them out of the refrigerator and let them sit at room temperature for about 10 minutes to ensure even cooking.
- While the steaks are resting, crush the black peppercorns using a mortar and pestle or a rolling pin. The goal is to have a coarse texture, so avoid grinding them too finely.
- Season both sides of the ribeye steaks generously with salt. Then, press the crushed black peppercorns into the surface of each steak, ensuring they adhere well.
- In a large skillet, heat the olive oil over medium-high heat. Allow the oil to get hot but not smoking.
- Once the oil is hot, carefully place the seasoned ribeye steaks in the skillet. Sear the steaks for about 4-5 minutes on one side until a nice crust forms.
- Flip the steaks and continue cooking for another 3-4 minutes for medium-rare, adjusting the time if you prefer your steak more or less done.
- Once the steaks are cooked to your desired doneness, remove them from the skillet and transfer them to a plate. Cover loosely with aluminum foil to keep them warm while you prepare the whisky sauce.
- In the same skillet, lower the heat slightly and add the whisky. Be cautious as the pan may flare up when the whisky is added. Use a long lighter or match to ignite the whisky, allowing the flames to subside as the alcohol cooks off.
- Scrape up any browned bits from the bottom of the skillet with a wooden spoon, mixing them into the whisky. Let the sauce reduce for about 1-2 minutes until slightly thickened.
- Return the steaks to the skillet, spooning the whisky sauce over them to coat. Let them warm through for an additional minute.
- Plate the steaks and drizzle any remaining whisky sauce over the top. Serve immediately with your choice of sides.
Tips
- • Always let your steaks come to room temperature before cooking to ensure even heat distribution. • Use a cast-iron skillet for the best crust and heat retention. • When crushing peppercorns, aim for a coarse texture to create a robust, crunchy crust. • Be extremely careful when flambeeing - keep a fire extinguisher nearby and tie back long hair. • Use a meat thermometer for precise doneness: 125°F for rare, 135°F for medium-rare. • Let the steak rest for 5-7 minutes after cooking to allow juices to redistribute. • Choose a robust whisky like bourbon or scotch for maximum flavor impact. • Don't rush the flambee process - let the alcohol burn off completely for the best taste.
Nutrition Facts
Calories: 498kcal
Carbohydrates: 4g
Protein: 29g
Fat: g
Saturated Fat: 12g
Cholesterol: 80mg
