Pan-Seared Ribeye Steak with Whiskey Peppercorn Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A juicy ribeye steak pan-seared to perfection and served with a rich whiskey peppercorn sauce, inspired by upscale American dining experiences. This American-inspired beef recipe, ready in about 40 minutes, pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz ribeye steak
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp shallots, minced
• 1 tbsp black peppercorns, crushed
• 1/4 cup whiskey
• 1/2 cup beef broth
• 1/4 cup heavy cream

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Instructions

1. Step 1: Season 12 oz ribeye steak with 1 tsp salt and 1 tsp black pepper evenly on both sides, then let rest at room temperature for 20 minutes.
2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the steak and cook for 4 minutes without moving until a golden crust forms, then flip and cook another 3-4 minutes for medium-rare. Remove steak and rest on a plate covered loosely with foil.
3. Step 3: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter and 2 tbsp minced shallots. Sauté for 2 minutes until fragrant and softened.
4. Step 4: Stir in 1 tbsp crushed black peppercorns, then carefully add 1/4 cup whiskey to deglaze the pan, scraping up browned bits. Let the whiskey reduce by half, about 2 minutes.
5. Step 5: Add 1/2 cup beef broth and simmer until the sauce thickens and coats the back of a spoon, about 5 minutes.
6. Step 6: Stir in 1/4 cup heavy cream and cook for another minute until the sauce is smooth and creamy. Spoon sauce over the rested steak and serve immediately.