Peppercorn Encrusted Steak
- You choice of steak, whether NY Strip, Rib-Eye or Sirloin, PRIME BEEF
- Course Pepper
- Olive Oil
- Baby Bok Choy
- Additional salt and pepper
encrusted the sides and salted the top/bottom
Start your glace but adding beef stock to a pot and reducing it by 75% until thick.
On hot, grill your steaks until they are done to your preference, which is medium rare for us. Here is the temperature chart for beef:
Rare 125–135 °F (52–57 °C) Red center, gray surface, soft, juicy
Medium rare 135–145 °F (57–63 °C) Dark Pink throughout, gray-brown surface, very juicy
Medium 145–155 °F (63–68 °C) Pink center, becomes gray-brown towards surface
Medium well 155–165 °F (68–74 °C) Thin line of pink, firm texture
Well done 165 °F (74 °C) Gray-brown throughout, tough texture, dry
While the steaks are on the grill, cut the baby bok choy in half and lay out, cut side up, on a tray. Drizzle with olive oil then salt and pepper. Once the steaks are done, you want to tent them with foil and let them rest for at least 10 minutes to absorb the juices. During that time, put the baby bok choy, cut side down, onto the grill and cook for just a few minutes until marked.
Baby Bok Choy, sliced in half with olive oil, salt and pepper
To serve, plate the bok choy, top with slices of the steak and finish with the sauce! Delicious!