Grilled Ribeye Au Poivre Recipe

Prepare and season steaks

Remove ribeyes from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides lightly with kosher salt. Press the coarsely crushed black peppercorns into both sides of each steak so a crust forms.

Preheat grill and sear

Preheat a gas or charcoal grill to high (500–550°F / 260–290°C) or heat a heavy cast-iron skillet over high heat until smoking. Brush steaks lightly with neutral oil. Place steaks on the grill (or in skillet) and sear without moving for 3–4 minutes until well charred. Flip and sear the other side 3–4 minutes for medium-rare (internal 125–130°F). For thicker steaks or preferred doneness, adjust time. During final minute, add 1 tablespoon butter to the skillet or brush butter on steaks on the grill.

Rest steaks

Remove steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing so juices redistribute and carryover cooking finishes.

Toast and crush peppercorns

In a small skillet over medium heat, toast 1 tablespoon whole black peppercorns for about 1 minute until fragrant. Transfer to a mortar and pestle or zip bag and crush coarsely; you want some whole bits for texture.

Sauté aromatics

In the skillet used to rest steaks (wipe out excess fat leaving browned bits) or a clean saucepan, add 1 tablespoon butter and set over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds more.

Deglaze with Scotch

Remove pan from heat briefly, pour in the Oban Scotch (2 tbs) and carefully ignite with a long match if desired to flambé and burn off alcohol, or return to medium heat and cook 30 seconds to reduce slightly. Scrape up browned bits from pan.

Build the sauce

Add beef stock (1 cup) and the crushed toasted peppercorns. Bring to a simmer and reduce by about half, 4–6 minutes. Stir in Dijon mustard. Reduce heat to low and whisk in heavy cream (3 tbs). Simmer gently until slightly thickened, 2–3 minutes.

Finish sauce

Off heat, whisk in 1 tablespoon cold cubed butter to add shine and smoothness. Season with 1 teaspoon salt (adjust to taste) and additional cracked pepper if desired. Keep warm until ready to serve.

Roast the garlic

Preheat oven to 400°F (200°C). Slice top off head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool slightly, then squeeze cloves from skins into a small bowl and mash to a paste.

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil, reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Mash and season

Return hot drained potatoes to pot or a warm bowl. Add roasted garlic paste, 3 tablespoons butter, and warmed milk (1/2 cup). Mash to desired consistency (use ricer for very smooth). Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Keep warm.

Prep carrots

Toss baby carrots with 2 tablespoons olive oil, 1 teaspoon honey, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon fresh thyme leaves (if using) until evenly coated.

Char and finish

Heat a grill pan or cast-iron skillet over high heat until hot. Add carrots in a single layer and cook, turning occasionally, until charred in spots and tender, about 8–12 minutes depending on size. Alternatively roast in 425°F (220°C) oven on a sheet pan for 20–25 minutes, tossing once. Remove from heat and taste for seasoning; add a small pat of butter if desired.

Slice and plate

Slice rested ribeyes against the grain into 1/4–1/2" slices. Spoon roasted garlic mashed potatoes onto plates, arrange sliced steak beside or over the potatoes, and place charred carrots alongside.

Sauce and garnish

Generously spoon pepper cream sauce over the sliced steak and around the plate. Sprinkle chopped parsley and a pinch of flaky sea salt over the steak and carrots. Serve immediately.