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Peppercorn Steaks
Browse the recipe Peppercorn Steaks
Peppercorn Steaks
YIELD Makes 4 servings
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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 |
PREPARATION:
- Combine oil, peppercorns, garlic and herbs in small bowl. Rub mixture on both sides of each steak. Cover and refrigerate.
- Prepare grill for direct cooking.
- 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
NUTRITIONAL INFORMATION:
| 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 |