Date Night Ribeye Steak with a Creamy Peppercorn Sauce

Want to take your date night to the next level? Try Chef Nate Lippy's Ribeye Steak with a Creamy Peppercorn Sauce cooked on the Blackstone griddle. You'll learn the secrets behind achieving a perfectly seared ribeye and a rich and creamy peppercorn sauce that will leave you licking your fingers. Get ready for a culinary adventure that will create unforgettable memories for your special night.

Blackened Ribeye with Creamy Peppercorn Sauce recipe: https://blackstoneproducts.com/blogs/recipes/blackened-ribeye-with-creamy-peppercorn-sauce

Ingredients
2, 12-16 oz Ribeye steaks
2-3 shallots, minced
5-6 garlic cloves, sliced thin
6 sprigs fresh thyme
4 tablespoons whole peppercorns (mixed colors)
¼ cup brandy
2 cups beef stock
½ tablespoon prepared horseradish
½ cup heavy cream
Blackstone Blackened Seasoning
Blackstone Tuscan Herb Seasoning
2 cups mushrooms (any kind you like)

Salad ingredients:
½ red onion, halved and sliced very thin
Juice of 1 lemon
2 fresh sprigs of thyme
A large handful of watercress
A large handful of baby arugula
Salt and pepper
Olive oil

Directions
1. Heat a large sauté pan on your Blackstone over high heat. Drizzle olive oil and add shallots. Cook for 3 minutes, stirring often. Add garlic and thyme, and cook another 3-4 minutes, stirring often.

2. Add peppercorns and cook for 3 minutes, stirring often.

3. Pour in brandy and reduce by half (about 3-4 minutes). Add beef stock and simmer for 4-5 minutes.

4. Stir in horseradish and heavy cream. Cook for 10 minutes, stirring often.

5. Using a sharp knife, make shallow cuts into the steak surface to expose more area. Season generously with Blackstone Blackened and Blackstone Tuscan Herb seasoning on all sides.

6. Drizzle olive oil over high heat and cook the steaks for about 4 minutes per side, depending on your desired doneness.

7. While the steak is cooking, in a large mixing bowl, combine all salad ingredients with a small drizzle of oil, salt, and pepper. Gently toss to incorporate all ingredients.

8. Once the steak is cooked, remove from the griddle and let it rest for 5 minutes.

9. Add mushrooms to the steak fat and cook for 5 minutes, tossing often.

10. To plate, slice the steaks on the bias and fan out on each plate. Add mushrooms and a bit of the salad. Pour some sauce over the steak slices. Serve hot.

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