Monday, February 7, 2011

Peppcorn Encrusted Steak

This is my deconstructed version of a restaurant classic, Peppercorn Tenderloin.   Wanted to show that different steaks were more affordable so I went with a New York Strip at $14 per lb and a Prime Sirloin which was $6 per lb.   Both came out juicy and flavorful with the added texture from the grilled baby Bok Choy.   I made a Beef Glace, stock which is reduced by 75% that creates a semi thick sauce and dinner is served.
Peppercorn Encrusted Steak

  • You choice of steak, whether NY Strip, Rib-Eye or Sirloin, PRIME BEEF
  • Course Pepper
  • Salt
  • Olive Oil
  • Baby Bok Choy
  • Additional salt and pepper
Directions:   Prepare your grill, either using charcoal or gas.   Whether you choice a NY Strip, Sirloin or a Rib-Eye, make sure the meat is at room temperature and trimmed of excess fat.   Put the course pepper onto a cutter board and encrust the sides of each steak, pressing the pepper into the meat so it stays on.   Generously salt the top and bottom. 

 course 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!


Liz That Skinny Chick Can Bake said...

We love beef this way...and what a lovely way to serve it! Perfect for a Valentine's Day dinner :)

Joy, The Herbed Kitchen said...

Pepper crusted steak is quite honestly my favourite way to have steak. I'm not much of a red meat eater but the pepper seems to keep the moisture and all the delicious flavour of the steak in.

Anonymous said...

Great prepeared meat...well seasoned ,nice job:)

Harvesting for Life said...

This looks sublime! *mouth waters* I would score some major wife points if I made this for Valentines Day! Thanks for the recipe!

Cheryl and Adam @ said...

This is a classic! Delicious! I know Julia Child would have waited happily for this one... (as long as the gin held out!)

Anonymous said...

I bet that is just FULL of flavor!

Kate @ said...

This is definitely one of the better ways to have steak... love that seasoning.

briarrose said...

Oh that looks so good. Wonderful way to prepare it.