Peppercorn Beef Recipe Grilled on Arteflame Grill

Ingredients

For the Beef:

• 2 lbs beef ribeye steaks (or your preferred cut)
• 2 tbsp whole black peppercorns
• 1 tbsp sea salt
• 1 tbsp olive oil

For the Marinade:

• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika

For the Garnish:

• Fresh parsley, chopped
• Lemon wedges

Instructions

Preparation

1. Tenderize the Beef: Place the beef ribeye steaks on a cutting board. Use a meat tenderizer to pound the steaks to your desired thickness. This helps the marinade penetrate the meat better.
2. Crush the Peppercorns: Place whole black peppercorns in a plastic bag and crush them using a rolling pin or a heavy pan. The peppercorns should be coarsely crushed, not finely ground.

Marinade the Beef

3. Prepare the Marinade: In a mixing bowl, combine minced garlic, soy sauce, Worcestershire sauce, Dijon mustard, honey, red wine vinegar, and smoked paprika. Mix well.
4. Marinate the Steaks: Place the steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.

Grilling on the Arteflame Grill

5. Preheat the Grill: Preheat your Arteflame grill. The grill grate will easily reach 1,000°F for optimal searing.
6. Season the Steaks: Remove the steaks from the marinade and pat them dry with paper towels. Brush each steak with olive oil and season with sea salt and the crushed peppercorns, pressing the peppercorns into the meat to adhere.

Grilling the Steaks

7. Grill the Steaks: Place the steaks on the hot grill grate for a great sear.  Once seared properly, move the steaks to the flat cooktop if necessary to keep cooking them. For a perfect medium-rare, grill the steaks for about 4-5 minutes on each side. Adjust the cooking time according to your preferred doneness.
8. Check for Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C); for medium, aim for 140°F (60°C).  Remember, the steaks will keep cooking even after you remove them from the grill so don't overcook them!

Rest and Serve

9. Rest the Steaks: Once grilled to your desired doneness, remove the steaks from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
10. Garnish and Serve: Slice the steaks against the grain. Garnish with fresh chopped parsley and serve with lemon wedges on the side for an added burst of flavor.

Tips for Perfect Peppercorn Beef

• Choose Quality Beef: Opt for well-marbled cuts like ribeye or sirloin for the best flavor and tenderness.
• Properly Crush Peppercorns: Ensure the peppercorns are coarsely crushed to maintain their texture and provide a robust flavor.
• Marinate Overnight: For maximum flavor, marinate the beef overnight. The longer the marination, the more flavorful the steak will be.
• Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer. This ensures your steak is cooked just the way you like it.

Enjoy Your Peppercorn Beef

This peppercorn beef recipe grilled on an Arteflame grill promises a flavorful and juicy steak with a delightful peppery crust. Perfect for any barbecue or family gathering, this recipe is sure to impress your guests with its rich flavors and tender texture.

Related Recipes

• Grilled Ribeye Steak
• The Best Cuts Of Meat for Grilling
• How To Reverse Sear Steaks

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