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Seared Steak with Creamy Peppercorn Whisky Sauce


4 boneless rib-eye or New York strip steaks (about 12 oz each)
2 Tbsp OLEA's Mild EVOO
Gourmet Inspirations Smoke & Steak Spice
1 bottle Gourmet Inspirations Creamy Peppercorn Whisky Sauce

About 20min before grilling, remove steaks from fridge to sit at room temp. Heat your grill to high. Brush both sides of steak with olive oil and season liberally with Smoke & Spice rub. Place on grill and cook until golden brown, 4-5min. Turn over and grill other side for 5-7min for a medium steak. Transfer steaks to cutting board and cover for 5min before slicing. To serve, pool a thin layer of whisky sauce at the bottom of each plate and place steak on top. Serve with baked potato and broccoli.

Recipe adapted from Gourmet Inspirations


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