Stuart Anderson's Black Angus Whiskey Pepper Steakb

Name: Stuart Anderson's Black Angus Whiskey Pepper Steakby Todd Wilbur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 tablespoons chopped white onions; 2 cups beef stock or 2 cups beef broth; ¼ teaspoon cracked black pepper; 1 garlic clove; 2 tablespoons whiskey; 1 green onion, chopped; 1 teaspoon cornstarch; 1 tablespoon water; 16 ounces sirloin steaks, cut into 2 portions; 2 teaspoons cracked black pepper; 2 tablespoons butter

Servings: persons

1 tablespoon butter
2 tablespoons chopped white onions
2 cups beef stock or 2 cups beef broth
¼ teaspoon cracked black pepper
1 garlic clove
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
16 ounces sirloin steaks, cut into 2 portions
2 teaspoons cracked black pepper
2 tablespoons butter

1
Fire up the grill.
2
In a sauce pan make the whiskey pepper sauce.
3
Starting with the butter sauteing the onions.
4
Add 1 cup of beef stock add pepper and garlic simmer till reduced in half.
5
Spread pepper over entire surface of steak.
6
Melt 2 tablespoons butter in a skillet over medium high heat sear each side of the steak for 1/12 to 2 minutes or until brown.
7
Then take steaks to a hot grill and grill each side of steak 3 to 5 minutes or till your liking.Salt the steaks lightly as they grill.
8
When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl.
9
Stir just until the cornstarch dissolves.
10
Remove the whiskey sauce from the heat and add the cornstarch to it.
11
Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.
12
Serve the steaks doused with whiskey pepper sauce.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 2 tablespoons chopped white onions, 2 cups beef stock or 2 cups beef broth, ¼ teaspoon cracked black pepper, and more.

Yes, Stuart Anderson's Black Angus Whiskey Pepper Steakby Todd Wilbur falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuart Anderson's Black Angus Whiskey Pepper Steakby Todd Wilbur

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions