There is nothing like BBQ flame grilled pepper steak. The mouthwatering steak, grilled to personal perfection with a baked potato is one of the best things I ever ate.
The Best Pepper Steak
Servings
6 Servings
Ingredients
- 6 x 1 inch prime rib steaks cut off the bone 1 inch thick
- 2 Heaped Tablespoons brown sugar
- 3 Tablespoons COARSELY ground black pepper
- 1 Teaspoon mustard powder or 1 Tbl of your favourite prepared
- 3 Tablespoons Soy sauce
- 1 cup oil
Instructions
- Ask your butcher to vacuum pack the steaks individually. Place them in your fridge (not freezer) for about 10 days – this is called wet ageing. After about 8 – 10 days or when ready to cook, remove from vacuum bag and wash meat well. Place steaks into large ziploc bag and pour the marinade over the meat.
- Mix the marinade ingredients together until well blended and pour over steaks. I like to leave mine to marinate all day, turning the bag over every couple of hours to endsure even distribution.
- When ready to cook, heat BBQ or grilling pan until really hot. Remove steaks from pepper mixture (discard this mixture as raw meat has been sitting in it) and place the meat directly on to the grill. Cook until ‘personal perfection’ is achieved, I prefer mine medium. The reason the steaks need to be cooked over very high heat is important as this help with the caramelizing process on the outside of the steak, which gives it that lovely taste. If you’re using a frying pan do not put more than two steaks in the pan at the same time as that decreases the wonderful searing/caramelisation process as the meat will boil in it’s own juice rather than brown.
- Remove from grill, place into a dish and sprinkle with some more black pepper,place a blob of non-dairy margarine on top of the meat and cover immediately with tin foil. Wait 10 minutes before serving.
- Serve on a plate with french fries or baked potato and most important pour all those lovely peppered juices in which the steak has been sitting, over the steak as you serve it.
- Cooking time depends on the individual. But I like to cook mine for 4 minutes on the one side, turn it over and allow the juices to start beading on top of the steak (about another 3 minutes).
This sounds and looks so good, maybe because its just after the 9 days 🙂
Would or anyone else here know which type of steak to ask the butcher for here in Israel?
my pleasure, hope you enjoy your steak as much as we do (when I’m allowed to get it!!)
Easy problem to clear up up! Once you’ve marinated the steaks, remove them from the marinade, shake excess juices off the steak and discard the marinade. Then, fry the steaks. Once cooked to your ‘personal perfection’ place them into an aluminium pan, place an optional Tbl of non-dairy margarine and a little more crushed pepper onto each steak and immediately cover with aluminium foil. After allowing it to rest (covered) for about 10 mins, upon removing the foil, you will notice that the steaks have given off natural juices as well. These are the wonderful juices I’m talking about! Pour these over the steak when serving. Enjoy! ps. You can also add fresh garlic to non-dairy margarine, if you enjoy garlic like I do!
Please clear up a problem. The third paragraph says to discard the marinade and then the fifth says to pour it over the steaks after they are cooked. Please explain. Also, as the daughter and daughter in law of Kosher butchers I would love to subscribe to your blog.
Thanks
Love the touch of sugar and mustard powder! Will most definitely try it! Toda Raba for posting it!