Ingredients
- 6 tablespoon liquid smoke
- 6 tablespoon liquid smoke
- 3 tablespoon green peppercorns
- 3 tablespoon pink peppercorns
- 3 tablespoon tellicherry peppercorns
- 2 tablespoon black peppercorns
- 2 tablespoon white peppercorns
- 2 teaspoon szechuan peppercorns
- 2 tablespoon malabar peppercorns
- 6 tablespoon liquid smoke
- 3 tablespoon green peppercorns
- 3 tablespoon pink peppercorns
- 3 tablespoon tellicherry peppercorns
- 2 tablespoon black peppercorns
- 2 tablespoon white peppercorns
- 2 teaspoon szechuan peppercorns
- 2 tablespoon malabar peppercorns
- 1/2 cup butter, softened
Preparation
Baking Directions:
To marinate the steak, pour the liquid smoke onto a sheet pan.
Lay the steaks over the liquid smoke, flipping so that both sides are covered.
Allow to marinate for 5 minutes.
To make peppercorn mix, combine all ingredients in a food processor or blender and process until peppercorns are roughly chopped.
To prepare the steak, preheat grill to high heat.
Brush the steaks with 1 tablespoon of the butter and season both sides with salt.
Place the steaks on the grill and cook until browned, about 3 minutes.
Turn the steaks and brown on the other side, about 3 minutes more.
Transfer the steaks to a cooler part of the grill, cover and cook medium rare for 7-10 min.
To check for doneness, insert an instant reading thermometer in the thickest part of the meat.
The temperature reading should be 130 to 135 degrees for medium rare.
Serving Directions:
Place the steaks on a cutting board and allow to rest for 8-10 minutes.
Cut the steaks crosswise into 1-inch pieces and serve immediately.