Ribeye with Guinness Peppercorn Sauce by @dennistheprescott

25 min

2 servings

🧈

14 g

Butter

🧅

50 g

Shallot

🧄

6 g

Garlic cloves

⚫

80 ml

Green peppercorns

🍷

120 ml

Guinness draught

🍲

120 ml

Beef stock

🥛

80 ml

Heavy cream

🧂

1.5 g

Sea salt

🥩

680 g

Ribeye steak

  1. Mince
    • shallot
    • garlic

    Finely mince the shallot and garlic.

  2. Preheat
    • ribeye steak
    • sea salt

    Preheat the grill to high heat and season the ribeye steak with sea salt.

  3. Grill
    • ribeye steak

    Grill the ribeye steak for 4 to 6 minutes per side for medium-rare.

  4. Transfer
    • ribeye steak

    Transfer the grilled ribeye steak to a serving plate and rest it for 5 to 10 minutes.

  5. Heat
    • butter

    Heat the skillet over medium heat and melt the butter.

  6. Add
    • shallot

    Add the shallot and cook until softened, about 3 minutes.

  7. Add
    • garlic

    Add the garlic and cook for 30 seconds.

  8. Add
    • green peppercorns
    • Guinness Draught

    Add the green peppercorns and Guinness Draught to the skillet.

  9. Simmer
    • Guinness Draught

    Simmer the Guinness mixture until reduced slightly, about 3 minutes.

  10. Add
    • beef stock
    • heavy cream

    Add the beef stock and heavy cream to the skillet.

  11. Season
    • sea salt

    Season the sauce with sea salt and simmer until thickened, about 5 minutes.

  12. Slice
    • ribeye steak
    • Green peppercorns

    Slice the rested ribeye steak and spoon the Guinness peppercorn sauce over it.

Ribeye with Guinness Peppercorn Sauce by @dennistheprescott

25 min

2 servings

🧈

14 g

Butter

🧅

50 g

Shallot

🧄

6 g

Garlic cloves

⚫

80 ml

Green peppercorns

🍷

120 ml

Guinness draught

🍲

120 ml

Beef stock

🥛

80 ml

Heavy cream

🧂

1.5 g

Sea salt

🥩

680 g

Ribeye steak

Preparation Steps

  1. Step 1/12

    Finely mince the shallot and garlic.

    🧅shallot
    🧄garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Preheat the grill to high heat and season the ribeye steak with sea salt.

    🥩ribeye steak
    🧂sea salt
    🥢tongs

  3. Step 3/12

    Grill the ribeye steak for 4 to 6 minutes per side for medium-rare.

    🥩ribeye steak
    🥢tongs

  4. Step 4/12

    Transfer the grilled ribeye steak to a serving plate and rest it for 5 to 10 minutes.

    🥩ribeye steak
    🥢tongs
    🍽️serving plate

  5. Step 5/12

    Heat the skillet over medium heat and melt the butter.

    🧈butter
    🍳skillet
    🥄wooden spoon

  6. Step 6/12

    Add the shallot and cook until softened, about 3 minutes.

    🧅shallot
    🍳skillet
    🥄wooden spoon

  7. Step 7/12

    Add the garlic and cook for 30 seconds.

    🧄garlic
    🍳skillet
    🥄wooden spoon

  8. Step 8/12

    Add the green peppercorns and Guinness Draught to the skillet.

    ⚫green peppercorns
    🍷Guinness Draught
    🍳skillet
    🥄measuring cups
    🥄wooden spoon

  9. Step 9/12

    Simmer the Guinness mixture until reduced slightly, about 3 minutes.

    🍷Guinness Draught
    🍳skillet
    🥄wooden spoon

  10. Step 10/12

    Add the beef stock and heavy cream to the skillet.

    🍲beef stock
    🥛heavy cream
    🍳skillet
    🥄measuring cups
    🥄wooden spoon

  11. Step 11/12

    Season the sauce with sea salt and simmer until thickened, about 5 minutes.

    🧂sea salt
    🍳skillet
    🥄measuring spoons
    🥄wooden spoon

  12. Step 12/12

    Slice the rested ribeye steak and spoon the Guinness peppercorn sauce over it.

    🥩ribeye steak
    🔪chef's knife
    🪵cutting board
    🍽️serving plate
    🥄wooden spoon

Composition

Ingredients

Types

Dairy, Vegetables, Spices, Alcoholic beverages, Broths and stocks, Seasonings, Meat

Ingredients

Butter, Shallot, Garlic cloves, Green peppercorns, Guinness draught, Beef stock, Heavy cream, Sea salt, Ribeye steak

Notes

Shallot (large, minced), Garlic cloves (minced), Sea salt (to taste), Ribeye steak (amount not given)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

High-protein, Low-carbohydrate, Ketogenic

Calories

920 kcal

Macro nutrients

Protein: 57g, Fat: 67g, Carbohydrates: 10g, Fiber: 1g, Sugar: 3g, Alcohol: 2g

Nutritional Information

Minerals

Iron: 7.5mg, Zinc: 11mg, Potassium: 760mg, Sodium: 680mg, Calcium: 110mg

Vitamins

Vitamin B12: 6.2mcg, Vitamin B6: 0.9mg, Vitamin A: 180mcg, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

skillet, chef's knife, cutting board, tongs, measuring cups, measuring spoons, wooden spoon, serving plate

Appliances

Grill

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Dinner, Date Night, Weekend Meal, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

to inform

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Creamy, Velvety

Flavors

Savory, Peppery, Malty, Rich, Umami, Bitter

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store steak and sauce separately in airtight containers,Reheat sauce gently), freezer : 2 months (Freeze sauce in an airtight container,Do not freeze cooked ribeye if optimal texture is desired)