Rib eye + peppercorn sauce + baked potato and beer cheese + broccolini 🥩🥔🧀🍺 Steak (rib eye) * Pat dry, coat in olive oil, and coat each side generously in kosher salt and black pepper * Preheat grill to get it nice and hot (set to high heat, you want it around 450-500 degrees) * Place your steak directly on the grill, close cover, and let cook about 2 minutes. * After 2 minutes, rotate your steak 90 degrees while on same side (if you want grill marks). Close cover and let cook 2 more minutes. * Flip the steak and repeat above (cooking for another 4 min or so total on second side) * Use a meat thermometer to check temperature. I take off around 125 internal temp (med rare). * Total cook time will depend on size of steak but our took about 8-10 minutes. Grill cook times will vary depending on size of steak, so adjust accordingly. * After you remove from the grill, cover and let rest for about 5-10 minutes before slicing. Baked Potato * I used russet potatoes * Wash and pat dry * Poke holes all over the potato with a fork * Coat in olive oil and sprinkle with kosher salt * Line a baking sheet with tin foil. Roast in the oven at 425 for about 40-60 minutes (this will vary greatly depending on size of potato). * When serving, add the beer cheese and chives (recipe below) Beer Cheese: Ingredients: -3 tbs butter -3 tbsp flour -1 cup whole milk -8 oz beer -8 oz grated cheddar cheese -8 oz grated Monterey Jack cheese -1 tbsp Worcestershire sauce -spoonful of dijon musty -1/2 tsp salt -1/2 tsp pepper -1/2 tsp garlic powder -1/2 tsp onion powder -1/4 tsp paprika -a few tbsp freshly chopped chives *for the cheese, be sure to get a block and grate yourself. The pre-shredded cheese will not melt the same. Instructions: -Over medium heat, melt butter. Once butter is melted, add flour and mix/whisk well until it forms a roux (should be smooth and pasty consistency) -add beer and mix for a minute or so. It will foam up a bit and then some of it will cook off. -add milk and mix for another few minutes until combined and it starts to thicken -add mustard, Worcestershire sauce, and seasonings. -add cheese a little at a time and mix until melted. You can reduce heat to low. -let it continue to cook for about 5 minutes or so, stirring frequently. It should continue to thicken up. -right before serving, mix in chives Peppercorn Sauce: Ingredients: -1 tbsp olive oil -1/2 shallot, diced -4 cloves garlic, minced -2 tbsp crushed black peppercorns -1 tsp kosher salt -2 tbsp butter -1/2 cup whiskey -3/4 cup beef broth -1/2 cup heavy cream Instructions: -add olive oil to your pan and heat over medium heat -add shallots, salt them, and sauté for a few minutes until they begin to soften -add 1 tbsp butter and your garlic and sauté for a few more minutes, stirring so it doesn’t burn -add the peppercorns and sauté for another minute or so -add whiskey and bring to a simmer. Let it simmer until it reduces and cooks off (a minute or two), stirring frequently -stir in beef broth and bring to a simmer -add heavy cream and let it simmer, stirring constantly until it thickens up (a few minutes) -turn off heat and stir in 1 tbsp butter #dinner #dinnerideas #dinnerinspo #dinnerrecipe #dinnerrecipes #mealinspo #cooking #steak #steakandpotatoes #bakedpotato