Crusty Grilled Peppercorn Steaks Food

CRUSTY GRILLED PEPPERCORN STEAKS

Steps:

• 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.

PEPPERCORN STEAK

Steps:

• Heat a grill to medium. Put the steaks the grill and cook to desired doneness.
• Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER

Steps:

• Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
• Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.

PEPPERCORN RUBBED AND GRILLED FLAT IRON STEAK

Steps:

• Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.

GRILLED CRUSTED STEAK WITH LEMON BUTTER

Steps:

• Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
• Place butter mixture in plastic wrap and roll into a log shape.
• Chill until firm.
• Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
• Rub spice mix into both sides of steaks.
• Shake off excess.
• Place steaks on a hot grill and cook for 2 minutes.
• Turn and cook for 2 additional minutes.
• Move steak to a cooler section of the grill and continue to cook until desired doneness.
• Serve each steak with a slice of the lemon butter.

GRILLED PEPPERCORN T-BONES

Steps:

• Heat coals or gas grill for direct heat. Trim fat on beef steaks to 1/4-inch thickness. Rub garlic on beef. Press peppercorns into beef. In small bowl, mix remaining ingredients except salt and pepper; set aside.
• Cover and grill beef 4 to 5 inches from medium heat 10 to 14 minutes or until of desired doneness, turning once. Sprinkle with salt and pepper. Serve with butter mixture.

GRILLED PEPPERCORN STEAK AND CARAMELIZED PECAN SALAD WITH CABERNET-CHERRY VINAIGRETTE

Steps:

• Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
• Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
• Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
• Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
• Preheat an outdoor grill for very high heat and lightly oil the grate.
• Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
• To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.

BRANDY FLAMED PEPPERCORN STEAK

Steps:

• Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
• Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
• Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.

PEPPERCORN STEAKS

Steps:

• Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

GRILLED PEPPER-CRUSTED SIRLOIN

Steps:

• Heat grill to medium-high.
• Season both sides of steak with salt and pepper.
• Lightly oil grates and place steak on grill; cover grill and cook to desired doneness (about 10 minutes per side or 135 degrees on an instant-read thermometer for medium-rare).
• Remove from grill; cover with foil, and let rest for 10 minutes.