Peppercorn Steak


  • 2 of your favourite cuts of steak
  • 2 tbsp lightly cracked
  • black pepper
  • 1 tbsp kosher or sea salt


Using a pepper-mill on the largest setting or using a plastic bag and a heavy pan, lightly crack the black pepper.

Season each steak with 1/2 tbsp of kosher salt. Cover the steaks with 1 tbsp of the cracked black pepper. Make sure to coat each side and then press the pepper into the steaks with your hands before flipping the steaks.

Season with salt and cracked black pepper

Let the steaks sit for at least 30 minutes in the refrigerator before grilling. 3-4 hours is better. Remove the steaks from the refrigerator at least 15 minutes before you are going to grill.

Pre-heat the grill to medium/high to high heat. You want the grates searing hot to sear the steaks for nice grill marks. Place the steaks on the grill and cook for 5-8 minutes on each side. This varies depending on thickness of the meat and overall doneness desired.

The best test is to check the temperature:

Extra Rare – 120F (centre is bright red and edges are light red)

Rare – 125-130F (centre is bright red and edges are pink)

Medium-Rare – 135-140F (centre is very pink, slightly brown towards the exterior portion)

Medium – 145-150F (centre is light pink, outer portion is brown)

Medium Well – 150-155F (centre is not pink at all, uniform brown

Well Done – 160F+ (steak is uniformly brown throughout and overcooked)

Once the steak has reached your desired taste remove it from the grill and let it rest for at least 5 minutes before serving.


Author: Living Spaces

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