There’s nothing like a perfectly cooked steak.
When you find the perfect recipe, it’s the gift that keeps on giving. With the holidays fast approaching and more people gathered around the table, it doesn’t hurt to break out your steak knives.
For the meat-eaters who won’t be satisfied without a good slab of steak in the near future, this one is for you. Jernard Wells, the renowned executive chef who has traveled the world cooking for the likes of people like Tyler Perry, is showing us how to make Ribeye steaks with a sweet Whiskey glaze.
The Mississippi native who calls himself “The Chef of Love” after being married for 16 years with nine children, is giving us a restaurant-quality recipe that will leave you wanting to lick the plate.
Don’t do that in front of mixed company. We do hope you try this recipe and let us know what you think!
Black & Pink Peppercorn Crusted Petite Filet with Whisky Glaze
Recipe courtesy of Chef Jernard Wells
Recipe Courtesy of Chef Jernard Wells
4 (4-ounce) petite filets
½ cup pink and black peppercorns *you can buy these pre-mixed
¼ cup olive oil
6 large garlic cloves, divided
4 tablespoons butter, divided
3 sprigs fresh thyme
3 sprigs fresh rosemary
¼ cup brown sugar
½ -¾ cup Tennessee whisky
Cracked black pepper
- Pour the peppercorns into a large bowl. With your fingertips, press down on
the peppercorns to break up the pink ones a little. Press the steaks into the
peppercorns so they are coated in them.
- Heat the olive oil in a large cast iron skillet over medium high until the oil
starts to smoke slightly.
- Roughly chop 3 garlic cloves and add them to the hot oil. After a few
seconds, the garlic should start to brown. Carefully place the steaks in the
pan—some of the peppercorns will fall off, but try not to lose too many. Sear
for about 2-3 minutes on one side, then flip them over and sear for roughly
the same time on the other side.
New Soul Kitchen
Chef of Love
- Add 2 tablespoons of butter, thyme, rosemary, and the remaining 3 cloves of
garlic to the pan and continue searing the steak until golden brown on the
- Carefully tilt the pan (wrap a towel around the handle if needed) to gather
the sauce at one corner. With a large spoon, baste each steak with the hot
bubbly butter. Cook until desired internal temperature is reached. Medium
rare 130 to 135 degrees, medium 135 to 145 degrees, well done 155 to 160
- Remove the steaks, herbs, and garlic from the skillet and allow the steaks to
rest on a plate for 5 minutes.
- Add the remaining 2 tablespoons butter to the pan and melt over medium
high to high heat, making sure not to burn.
- Add the brown sugar and stir to dissolve into the butter. Carefully pour in the
whisky and stir to combine. The sauce should start bubbling; lower the heat
to medium, simmer and let the sauce reduce for 2-3 minutes. You will know
when the sauce is ready when it appears thick and glossy.
- Lay the steaks on a serving platter and pour some of the whiskey glaze over
top. Serve with Decadent Creamed Spinach and extra glaze on the side
Need some extra help with that whiskey glaze? Chef Jernard is walking us through the steps in the video below:
You can watch Chef Jernard add his Ribeye steaks to an amazing Surf and Turf on his show NEW SOUL KITCHEN every Wednesday at 9:30 P.M. EST/8C on CLEO TV. For more information about CLEO TV click HERE.
Our friends over at CLEO TV never disappoint when it comes to a good meal. Check out Chef Bren Herrera’s dumpling recipe HERE if you don’t believe us.