I love this recipe because it reminds me of my first Father's day! The bold flavors of the mixed peppercorns pairs perfectly with the subtle sweetness of the homemade steak sauce.
Technique tip: Resting is crucial to a good steak. Let rest at least half the time it was cooked.
Swap options: Swap out any cut of beef that you prefer. Ribeyes are great.
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 3/4 cup ketchup
- 1 lemon, juiced
- 1/4 cup Worcestershire sauce
- 1/4 cup sherry vinegar
- 1/4 water
- 3 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1½ teaspoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 3 tablespoons pink peppercorn, fresh ground
- 3 tablespoons black peppercorns, ground
- 3 tablespoons green peppercorns, ground
- 3 tablespoons coriander, ground
- Four 10-ounce New York strip steaks
For the steak sauce:
1. In a saucepan, combine all of ingredients and stir. Bring to boil then reduce to medium heat. Simmer for 30 minutes stirring occasionally to keep from burning.
2. Pour the thickened sauce through a strainer (this will catch the onions and garlic). Use a spoon to press the sauce through the strainer.
3. Let sauce cool before transferring into an airtight container. Refrigerate and store up to 4 weeks.
For the steaks:
1. Mix the salt, all peppercorns and coriander in a bowl. Season each steak on both sides liberally. Let stand at room temperature for at least 30 minutes.
2. Preheat grill to high heat.
3. Grill each steak for about 6½ minutes on each side for a medium-rare steak (cook longer or shorter depending on desired doneness).
4. Let steaks rest for at least 15 minutes on a wire rack. Slice and serve with homemade steak sauce.