Black pepper t-bone steak

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Black pepper t-bone steak

I love black pepper. The sweet smell alone makes me think of barbecue. Black pepper is fantastic in rubs to boost up the flavors.

I made a rub that consists for the most part of black pepper and put it on a t-bone steak to make a beautiful black crust. Then I cooked it to perfection.

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Ingredients

  • T-bone or porterhouse steak
  • Olive oil

For the black pepper rub

  • 2 tbsp of whole black peppers
  • 2 tsp of whole Szechuan peppers
  • 2 tsp of dried mushrooms
  • 1 tsp of piment
  • 1 tsp of juniper berries
  • 1 tsp of sesame seeds
  • 1 tsp of sea salt

How to

  1. Fire up your grill with 2 zones. A direct and indirect zone. Grill the t-bone on both sides to get some nice grill marks. You don’t need to get the steak to medium-rare just yet. This part is only to get a nice color on the outside of the steak.
  2. Grind all the ingredients, except for the salt, in a blender. Put a cast-iron skillet over the fire and toast the rub until you smell the fragrances coming loose. Take the rub out of the skillet and add the sea salt.
  3. Pour a little olive oil over the steak and sprinkle a heavy layer of the black pepper rub on all sides of the meat.
  4. Stick a thermometer into the side of the steak and place it on the indirect side of the grill. Cook it to a core temperature of about 54°C (129F).
  5. Cut the meat of the bone and into thick slices.

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BBQ gear used

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