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Grilled Peppercorn Steak Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled peppercorn steak delivers a bold, peppery crust with a tender, juicy interior. A classic preparation that showcases quality beef with a simple yet sophisticated treatment of cracked black pepper, garlic, and olive oil. Perfect for an elegant dinner or special occasion.

Ingredients

• 4 ribeye or strip steaks (250g each, about 1 inch thick)
• 3 tablespoons whole black peppercorns
• 4 cloves garlic, minced
• 60ml extra virgin olive oil
• 1 teaspoon coarse sea salt
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 30ml balsamic vinegar
• 15g unsalted butter
• Freshly cracked black pepper to taste

Instructions

1. Coarsely crack the black peppercorns using a mortar and pestle or the bottom of a heavy pan. The pepper should be broken into uneven pieces, not powdered.

2. Pat the steaks completely dry with paper towels. This ensures proper browning and crust formation on the grill.

3. In a small bowl, combine the minced garlic, 45ml olive oil, cracked peppercorns, and sea salt. Mix thoroughly to create a paste.

4. Rub both sides of each steak generously with the garlic-pepper mixture, pressing gently to adhere. Let rest at room temperature for 10 minutes.

5. Preheat your grill to high heat (approximately 230°C or 450°F). Lightly oil the grill grates with the remaining 15ml olive oil.

6. Place steaks on the hot grill and cook for 4-5 minutes without moving, allowing a crust to form. Flip once and cook for another 4-5 minutes for medium-rare (internal temperature 55°C/130°F).

7. During the last minute of cooking, add the rosemary and thyme sprigs to the grill alongside the steaks. Top each steak with a small piece of butter.

8. Remove steaks from the grill and transfer to a warm plate. Drizzle with balsamic vinegar and allow to rest for 5 minutes before serving.

Substitutions

• Use white or pink peppercorns instead of black for a milder, slightly floral flavor
• Substitute fresh thyme with fresh oregano for an earthy alternative
• Replace balsamic vinegar with aged sherry vinegar for a different acidity profile
• Use clarified butter instead of whole butter to prevent burning at high temperatures

Tips

• Bring steaks to room temperature before grilling—this ensures even cooking throughout and reduces the risk of overcooking the exterior before the interior is done
• Don't press down on the steaks while cooking, as this squeezes out precious juices and prevents proper crust development
• For best results, use a grill thermometer to monitor internal temperature; 55°C (130°F) yields a perfect medium-rare

While peppercorn steak is often associated with French cuisine, Italian steakhouses have elevated this preparation by combining it with regional techniques and ingredients like aged balsamic and fresh herbs. This rustic approach reflects Northern Italy's strong beef tradition, particularly in Tuscany and Piedmont regions where grilled meats are a cornerstone of the cuisine.

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