Crusty Grilled Peppercorn Steaks
"This is sort of like a Steak au Poivre prepared outdoors on the grill. Great for a special occasion cookout."
photo by lazyme
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 (10 -12 ounce) beef shell steaks (or strip steaks)
- 1 garlic clove, bruised, peeled
- 1⁄4 cup olive oil (or as needed)
- 1 cup cracked peppercorns, preferably a blend of black and white (approximate amount) or 1 cup fresh coarse ground black pepper (approximate amount)
- salt, to taste
directions
- Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
- Line large baking sheet or tray with waxed paper. Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.
- Meanwhile, prepare charcoal for grilling (or heat broiler).
- Just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.
- Transfer steaks to serving plates and serve at once.
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Reviews
-
Yum! I used a rib eye steak since I had one in the freezer. Although I often rub meat and bread with a garlic clove, I always seem to be surprised how much flavor it adds. This was a simple tasty steak. Thanks for sharing. Made for What's on the Menu tag. -
A great way to glorify an affordable steak. I agree the garlic rub is a nice touch. Thank you. -
This is a very nice grilled steak recipe. I loved the garlic rub on the steaks. Grilled mine over a wonderful charcoal grill....delicious! -
Pepper doesn't always roar. Sometimes it's the quiet 'bite' at the end of a fork. T'was a steak that made my husband forget his name. Made for PRMR.
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Absolutely fabulous steak. I grilled rib eyes on gas grill high heat for three minutes per side for medium rare perfection. Will definitely make this again!! For 123.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
