Peppercorn Encrusted Steaks with Ginger and Basil

 

Peppercorn Encrusted Steak Recipe makes amazing, full flavored steaks with just the right hints of Peppercorns, Ginger, Basil Lime Sauce and more.

Ingredients for Grilled Ginger Steaks

 

For sauce, place the wine, vinegar, garlic, shallots, pickled and fresh ginger in a heavy duty sauce pan. Over high heat reduce the wine mixture until about 1/2 cup remains. Reduce the heat and slowly whisk in the butter making sure to maintain an even heat, do not let it get too hot or cold. Once the butter has all been incorporated strain the sauce. Place the sauce in a container to hold.

Take the pan and add butter until it begins to smoke.  Place steaks in the pan two at a time searing on both sides for 2 minutes.  Turn your oven on to preheat to 225 degrees.

Take a pan suitable for the oven and move the steaks into the pan then coat with the contained sauce.  Dip the steaks in the sauce on both sides to coat.  Place the pan in the oven for 10-15 minutes until you achieve the desired doneness.  10 minutes for a medium rare 8 oz strip steak and 15 minutes for a medium rare 12 oz strip steak.  For medium rare steaks cook to 130 degrees internally.

Garnish Grilled Ginger Steaks with fresh basil and pickled ginger.

There are few things that are as great and tasty as peppercorns and steaks.  Our recipe uses our Tri-Tip, Steak and Rib Rub with a combination of shallots, ginger, garlic, olive oil and more to create a savory mouthwatering meal.  I've made this recipe more than once and am always thankful that I created this version.  I've seen similar recipes but I believe using our version improves the flavor of the meat and combines some truly pleasing ingredients.  This recipe took a while to put together especially when you consider the blending and balance of quite a few ingredients.  I especially love the savory flavors of soy sauce when combined with white wine and rice vinegar.  The total combination creates a balanced marinade that can quickly tenderize some of the toughest meats.  

I've used this recipe in a number of our catering services.  The clients always ask for a filet mignon or rib eye steak that can drive the meal and gives their guests a great experience.  I always steer toward this meal.  The rib eyes although expensive are not quite as expensive as the filet mignons.  The rib eyes are greater in size and richer in texture.  Sometimes we will slice the steaks in half which coating them with the peppercorn sauce.  The result is just enough flavor and meat that leaves the guests wanting more each time.  

I know the recipe calls for the use of Rib Eye steaks but truly you can use just about any steak type or meat you choose.  Collect your ingredients, get your oven and stove top ready and give this great meal a try.  

 

 


This product was added to our catalog on Wednesday 20 September, 2017.

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