Pepper Crusted Ribeye with Morel Cognac Cream Sauce


  • 1 tablespoon unsalted butter
  • 1/4 cup fresh morels, quartered
  • 1/2 cup chopped shallots
  • 1 clove garlic, minced
  • 1/2 cup cognac
  • 2 cups heavy cream
  • Kosher salt
  • Fresh ground pepper
  • Pinch of cayenne pepper
  • 2 (1-1/2 lb) bone-in ribeye steaks


  • Dutch oven or cast iron skillet
  • Kamado-style or other charcoal BBQ set for direct grilling
    • Preheat to 650°F


  1. Place the Dutch oven on the BBQ grill and allow to preheat.
  2. Place the butter in the Dutch oven and cook until slightly brown. Once the butter is brown, add the morels and sauté until tender. Add the shallots and garlic and stir briefly.
  3. CAREFULLY add the cognac – IT WILL IGNITE. Slowly add the cognac, step away and allow the cognac to burn off, then stir and close the lid of the grill. Continue cooking until the cognac reduces by 2/3.
  4. Add the cream stirring constantly for 3 to 4 minutes, until the sauce thickens enough to coat the back of a wooden spoon. Season the sauce with salt and pepper. Add a pinch of cayenne or more if desired. Keep the sauce warm on a stove top.
  5. Coat both sides of the steak with salt and pepper. Place the steaks on the grill and close the lid. Grill for about 6 min for med rare. When the steak is ready transfer to a rimmed sheet pan and allow to rest.
  6. Slice the steaks against the grain ¼ inch thick and place the slices on plates. Pour the sauce over the steaks and serve immediately.

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