Totino Wines supports the Responsible Service of Alcohol. You must be 18+ to enter this site.

RECIPES

Shop the Luxury Range
Shop Product Bundles

Charcoal Grilled Rib Eye with Peppercorn Sauce

Paired with Classic Range Shiraz

Few things are more satisfying than a well cooked Rib Eye over hot coals. Smoky, juicy, and full of flavour, it is a classic Australian favourite for relaxed entertaining or a weekend barbecue with friends.

Our Classic Range Shiraz brings bold dark fruit, gentle spice, and firm structure. It stands up beautifully to the richness of the steak, while the pepper notes in the wine echo the warmth of the peppercorn sauce.

SERVES

4

preparation time (Mins.)

10

cooking time (mns.)

15

Ingredients

  • 4 rib eye steaks, about 2 to 3 cm thick
  • Sea salt and freshly ground black pepper
  • 2 tablespoons olive oil

Peppercorn Sauce

  • 1 tablespoon crushed black peppercorns
  • 1/2 cup beef stock
  • 1/2 cup thickened cream
  • 1 teaspoon Dijon mustard

Equipment

  • Barbecue or grill
  • Tongs
  • Small saucepan
  • Spoon

Step by Step Method

1

BRING THE STEAK TO ROOM TEMPERATURE

Remove the steaks from the fridge about 20 minutes before cooking. This helps them cook more evenly.

Pat dry with paper towel and season generously on both sides with salt and freshly ground black pepper.

2

PREHEAT THE GRILL PROPERLY

Heat your barbecue or grill until very hot. The grill should be hot enough that you hear a strong sizzle when the steak touches it.

Lightly brush the steaks with olive oil.

3

COOK THE STEAKS

Place the steaks on the grill and leave them undisturbed for 3 to 4 minutes.

Turn once and cook for another 3 to 4 minutes for medium rare. Adjust the cooking time depending on thickness and your preferred doneness.

Remove from the grill and rest for 5 to 10 minutes. Resting allows the juices to settle back into the meat.

4

MAKE THE PEPPERCORN SAUCE

While the steak rests, combine beef stock and crushed peppercorns in a small saucepan.

Bring to a gentle simmer for 2 minutes.

Add cream and Dijon mustard. Stir and cook gently until slightly thickened. The sauce should coat the back of a spoon.

Taste and adjust seasoning if needed.

5

SERVE

Serve the rested steaks whole or sliced, spooning the warm peppercorn sauce over the top.

Pair with crispy potatoes or a fresh green salad for a relaxed Australian meal.

Wine Pairing Notes:

Why It Works

Classic Range Shiraz typically shows ripe dark berries, subtle spice, and balanced tannins.

The wine’s structure cuts through the richness of the steak, while its peppery notes mirror the sauce. The dark fruit complements the caramelised crust formed during grilling, creating a pairing that feels bold, generous, and distinctly Australian.

Serve the wine slightly below room temperature and allow it to open in the glass before enjoying.