Whisky peppercorn sauce is the perfect topping for our delicious rib eye steaks.
Bring to the boil, then simmer until reduced by ¾, then add the parsley and the double cream, re-boil and remove from the heat. Season well with salt and pepper, then cover with cling film.
Season the steaks well with salt and pepper and grill or fry until the steak is to your liking.
This will take between 4-8 minutes on each side.
Once cooked remove from the pan and keep warm (rest) for 5 minutes.
Serve with the cooked oven chips and lots of rocket.