Basil Peppercorn Steak Rub Recipes

Steps:

• Preheat grill to high.
• Smash and peel garlic clove, sprinkle with 1/8 teaspoon salt and mash into a paste with a spoon or the side of a chefs knife. Transfer to a small bowl and whisk in coffee and vinegar. Season with pepper.
• Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan (or place in a mini chopper/food processor). Mix the crushed coffee beans and peppercorns together. Rub steaks with oil, sprinkle with the remaining 1/8 teaspoon salt and coat with the coffee-peppercorn mixture, pressing it into the meat. Grill 4 to 5 minutes per side for medium rare.
• Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice across the grain. Serve with the vinaigrette.

Steps:

• Bake potato wedges according to package directions., Meanwhile, sprinkle steaks with salt and pepper. In a 10-in. cast-iron or other ovenproof skillet, brown steaks in 2 tablespoons butter. Add tomatoes to skillet. Bake, uncovered, at 425° until meat reaches desired doneness, 15-20 minutes (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.

Steps:

• Rub steak with very light coat of olive oil. Mix all dry rub ingredients and cover the steak on all sides. Put three to four drops of Worcestershire sauce per side and push the spices into the meat. Let stand at room temperature for half an hour before grilling. Grill on a very hot grill, 3-4 minutes per side for medium rare on a one inch thick steak.

Steps:

• Mix spices, salt and peppers.
• Rub over steak, chicken or fish.
• Extra spice rub can be stored in an air-tight jar.

Steps:

• Combine all and rub into about 4 steaks.
• Great for grilling or broiling.

Steps:

• Crush peppercorns with the bottom of a heavy skillet or saucepan, to produce a very coarse "grind." Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for 1 minute. Add wine and cook 1 minute more. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness. Reduce heat to low.
• Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and pour cream around the steaks, swirling pan to combine. Cook, stirring sauce, until hot. Transfer steaks to plates and tent with foil. Stir sugar into sauce (if using). Keep sauce warm over very low heat.
• When steaks have rested 10 minutes, slice and top with sauce.