Stuart Anderson's Black Angus Whiskey Pepper Steak Copycat Recipe

Slice of steak with pepper close up
Rupp Tina / Getty Images
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
794 Calories
40g Fat
29g Carbs
72g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 794
% Daily Value*
Total Fat 40g 51%
Saturated Fat 19g 96%
Cholesterol 238mg 79%
Sodium 1032mg 45%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 9%
Protein 72g
Calcium 200mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The whiskey sauce makes the dish. If you do not have access to a grill, use your oven broiler. This is a copycat recipe from a famous restaurant chain.

Recipe reprinted with permission from Top Secret Recipes by Todd Wilbur (Penguin).


  • For the Whiskey Pepper Sauce:
  • 1 tablespoon butter
  • 2 tablespoons white onion (chopped)
  • 2 cups beef stock (or canned beef broth)
  • 1/4 teaspoon black pepper
  • 1 clove garlic (pressed)
  • 2 tablespoons whiskey
  • 1 green onion (chopped)
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • For the Pepper Steak:
  • 1 sirloin steak (16 ounces, cut into 2 portions)
  • 2 teaspoons black pepper
  • 2 tablespoons butter
  • Salt, to taste

Steps to Make It

  1. Fire up the barbecue.

  2. In a saucepan or deep skillet, make the pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes, the onions will begin to turn brown.

  3. Add 1 cup of the beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium-high heat until it has reduced by about half.

  4. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.

  5. Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.

  6. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until browned.

  7. When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill.

  8. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves.

  9. Remove the sauce from the heat and add the cornstarch to it. Put the pan back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with pepper sauce.

Source: by Todd Wilbur (Penguin)
Reprinted with permission.

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