Crusty Grilled Peppercorn Steaks
- Reviews 6
Ready In: 25 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off