Grilled Steak with Black Pepper
Grilled Steak with Black Pepper
This recipe celebrates the simplicity and boldness of black pepper as a cornerstone spice in grilling. Perfect for steak lovers who appreciate the classic char-grilled flavor with a peppery kick, this dish is designed for those who enjoy the art of outdoor cooking. The inspiration for this recipe came from a summer barbecue where the focus was on highlighting the natural flavor of the meat with minimal yet impactful seasoning. It’s ideal for both novice grillers who want an easy recipe to master and seasoned grillers looking to return to the basics. This dish pairs beautifully with roasted vegetables or a side of garlic mashed potatoes, making it a go-to option for any gathering or special occasion.
Servings
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Prep Time
Cook Time
Ingredients
Total Time
Equipment
1. Preparation:
• Take the flank steaks out of the refrigerator at least 30 minutes before grilling to allow them to reach room temperature. This ensures even cooking.
• Pat the steaks dry with a paper towel to remove any excess moisture, which helps achieve a good sear.
2. Seasoning:
• In a small bowl, mix the black pepper and sea salt.
• Rub the steaks generously with olive oil on all sides to create a base for the seasoning.
• Evenly sprinkle the black pepper and salt mixture over the steaks, pressing gently to ensure the seasoning adheres well.
3. Preheating the Grill:
• Preheat your grill to high heat (approximately 450–500°F). If using a charcoal grill, wait until the coals are white-hot and spread evenly. For a gas grill, heat all burners on high for about 10 minutes.
• Lightly oil the grill grates to prevent sticking.
4. Grilling the Steaks:
• Place the steaks on the grill over direct heat. Close the lid to retain heat and flavor.
• Cook for 5–6 minutes on the first side without moving the steaks to ensure a proper sear forms. Flip the steaks using tongs (never a fork, as it releases juices).
• Grill the second side for another 4–6 minutes for medium-rare (internal temperature of 135°F). Use a meat thermometer to check doneness—145°F for medium and 160°F for well-done.
5. Resting the Steaks:
• Remove the steaks from the grill and transfer them to a cutting board. Cover loosely with aluminum foil and let them rest for 10 minutes. This allows the juices to redistribute within the meat.
6. Serving:
• Slice the steak thinly against the grain for tender bites.
• Serve immediately with your favorite sides, such as grilled asparagus or baked potatoes.
Ingredients
• 2 flank steaks (about 1 pound each)
• 2 tablespoons freshly ground black pepper (ensure coarse grind for texture)
• 1 tablespoon olive oil (extra virgin recommended for richer flavor)
• 1 teaspoon sea salt (adjust to taste)
Instructions
1. Preparation:
• Take the flank steaks out of the refrigerator at least 30 minutes before grilling to allow them to reach room temperature. This ensures even cooking.
• Pat the steaks dry with a paper towel to remove any excess moisture, which helps achieve a good sear.
2. Seasoning:
• In a small bowl, mix the black pepper and sea salt.
• Rub the steaks generously with olive oil on all sides to create a base for the seasoning.
• Evenly sprinkle the black pepper and salt mixture over the steaks, pressing gently to ensure the seasoning adheres well.
3. Preheating the Grill:
• Preheat your grill to high heat (approximately 450–500°F). If using a charcoal grill, wait until the coals are white-hot and spread evenly. For a gas grill, heat all burners on high for about 10 minutes.
• Lightly oil the grill grates to prevent sticking.
4. Grilling the Steaks:
• Place the steaks on the grill over direct heat. Close the lid to retain heat and flavor.
• Cook for 5–6 minutes on the first side without moving the steaks to ensure a proper sear forms. Flip the steaks using tongs (never a fork, as it releases juices).
• Grill the second side for another 4–6 minutes for medium-rare (internal temperature of 135°F). Use a meat thermometer to check doneness—145°F for medium and 160°F for well-done.
5. Resting the Steaks:
• Remove the steaks from the grill and transfer them to a cutting board. Cover loosely with aluminum foil and let them rest for 10 minutes. This allows the juices to redistribute within the meat.
6. Serving:
• Slice the steak thinly against the grain for tender bites.
• Serve immediately with your favorite sides, such as grilled asparagus or baked potatoes.
