Grilled Steaks with Mixed Peppercorns
One of the greatest sounds in the world is when you hear the sizzle of a well-seasoned steak hits that hot skillet. It just gets my flavor jets launched. Pepper is the perfect partner for beef, once you have tried this pepper steak it will transform your life.
Achieving that perfect grilled steak doesn’t have to be complicated. Try this out today!
- 2 12 oz Sirloin Steaks 1" thick, chilled
- 1 1/2 tablespoon Tri-Peppercorn Blend (Black, Green, Pink or White)
- Worcestershire Sauce for brushing Steak
- Kosher Salt
- 2 tablespoons butter, cut into 8 pieces
- First, grind your peppercorns by grinding them in a spice grinder.
- Place the steaks in a small and shallow dish and brush the steaks with Worcestershire sauce. Then aggressively season the steaks with the ground pepper, press the pepper into the steaks with your hands. Return the steaks to the fridge while you prepare your grill.
- When you are ready to start the grilling pre-heat your grill to about 400 degrees F and place a well seasoned cast iron skillet on the grate. Close the lid and allow to come to temperature for about 20 minutes.
- Season the steaks with the kosher salt. Place the steaks in the skillet, you should hear an immediate sizzle as they hit the pan. Allow to sear for 2 minutes per side, or until they are nicely browned.
- Once they have seared, move the skillet to a cooling rack near your grill, using tongs, remove the steaks to a serving platter. Lower your grill temperature to 225 degrees F.
- Place the steaks directly on the grill grate over indirect fire and allow them to continue to cook, 30 minutes is great for a medium-rare temp. Always use and instant read thermometer to ensure the steak has reached an internal temperature of 135 degrees F.
- Place the 8 pads of butter on a clean cutting board, and then place the steaks on top. Allow the meat to rest for a full 3 minutes before you slice them and serve. (The butter will meld with the meat juices and help make the steaks more delicious.)