Jul 14 2026
Restaurants›Sola Bistro and Wine Bar›Sterling's Rib Eye Recipe

Sterling's Rib Eye Recipe

Inspired by Sola Bistro and Wine Bar
Time1h
Serves2

16 oz. Certified Angus Beef, Maker's Mark au poivre sauce, black peppercorns, roasted vegetables

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Ingredients

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Main Ingredient

Au Poivre Sauce

Roasted Vegetables

Method

Preparing the Rib Eye

  1. 1

    Season the Steak

    Generously season the 16 oz. Certified Angus Beef Rib Eye with salt and ground black pepper on both sides.

  2. 2

    Sear the Steak

    Preheat a skillet or grill over high heat. Add a small amount of oil if desired. Once hot, place the rib eye in the skillet and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Remove from heat and let rest.

Making the Au Poivre Sauce

  1. 3

    Sauté Shallots

    In the same skillet used for the steak, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the chopped shallots and sauté until translucent, about 2-3 minutes.

  2. 4

    Add Bourbon

    Carefully add 1 cup of Maker's Mark Bourbon to the skillet. Allow it to simmer for about 5 minutes, scraping up any browned bits from the bottom of the skillet.

  3. 5

    Add Cream and Peppercorns

    Stir in 1 cup of heavy cream and 2 tablespoons of crushed black peppercorns. Simmer the sauce for an additional 5-7 minutes until it thickens slightly. Adjust seasoning with salt to taste.

Roasting the Vegetables

  1. 6

    Prepare Vegetables

    Preheat the oven to 425°F (220°C). In a large bowl, combine the sliced carrots, halved Brussels sprouts, and chopped red bell pepper.

  2. 7

    Season and Roast

    Drizzle with 2 tablespoons of olive oil, add salt and ground black pepper to taste, and toss until well coated. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

Serving

  1. 8

    Plate the Dish

    Slice the rested rib eye and place it on a plate. Spoon the Maker's Mark au poivre sauce over the steak. Serve alongside the roasted vegetables.

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