YIELD Makes 4
servings INGREDIENTS 2 tablespoons olive oil 1 to 2 teaspoons cracked pink or black peppercorns or freshly ground
pepper 1 teaspoon minced garlic 1 teaspoon dried herbs, such as rosemary or parsley 4 boneless beef top loin (strip) or ribeye steaks (6 ounces each) 1/4 teaspoon salt
1. Combine oil, peppercorns, garlic and herbs in
small bowl. Rub mixture on both sides of each steak. Cover and refrigerate. 2. Prepare grill for direct cooking. 3. Place steaks on grid over medium heat. Grill, uncovered, 10 to 12 minutes for
medium-rare to medium or to desired doneness, turning occasionally. Season with salt after
Peppercorns (2.2 oz. Package) Recognized as the finest quality pepper
in the world. Tellicherry peppercorns are the largest and most aromatic of the peppers. Prized by gourmets for the
superior bouquet and rich flavor. Perfect for any dish, especially recommended for
Malabar Black Peppercorns (2.2 oz. Package) Malabar peppercorns are grown on the Malabar coast of India, and have a
higly aromatic full bodied flavor . A bold, rich fragrance with a hint of pine. A biting heat that builds and
carries pleasantly at the back of the palate. Recommended for entrees of Pork.$6.50
Peppercorns (2.3 oz. Package) The primary black peppercorns from
Indonesia, grown on the isle of Sumatra. Moderate heat with a woody quality. Mildly pungent and aromatic.
Recommended for entrees of Veal or Seafood.$6.50
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