Peppercorn Steaks
Peppercorn Steaks Photo
Peppercorn Steaks

YIELD Makes 4 servings


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 cooking.
This recipe appears in: Beef
Serving Size: 1 steak
Fiber <1 g
Carbohydrate 1 g
Cholesterol 96 mg
Saturated Fat 4 g
Total Fat 15 g
Calories from Fat 50 %
Calories 272
Protein 33 g
Sodium 219 mg
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