Basil Peppercorn Steak Rub Recipes

PEPPERCORN STEAK

Steps:

• Heat a grill to medium. Put the steaks the grill and cook to desired doneness.
• Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

PEPPERCORN STEAKS

Steps:

• Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

MERLOT-PEPPERCORN STEAK SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS

Steps:

• For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
• Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
• Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
• Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
• Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
• Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

HEALTHY HERB-PEPPER SIRLOIN STEAK

Steps:

• Stir together catsup, black pepper, rosemary, basil, garlic powder, and, if desired, cardamom.
• Coat both sides of steak with catsup mixture.
• Grill steak on an uncovered grill directly over medium coals for 6 minutes. Turn steak; grill for 8 to 12 minutes more or until desired doneness.
• Cut into serving-size pieces. Garnish with fresh rosemary and serve with grilled sweet peppers, if desired.
• To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steak on grill over drip pan. Cover and grill for 20 to 24 minutes or until desired doneness, turning steak once.

BASIL AND LEMON PEPPER RUB

Steps:

• Mix all ingredients.
• Spread rub evenly on 1 pound boneless meat (fish, chicken or pork). Cover and refrigerate 15 minutes. Grill meat as desired.

SKIRT STEAK W/BASIL SAUCE

Steps:

• make a paste of garlic and salt transfer to a blender and add olive oil, lemon juice, basil, cayenne and pepper, blend until smooth, set aside.
• mix cumin, salt and pepper and rub into both sides of skirt steak.
• spray a grill pan with cooking spray.
• add steaks, in 2 batches, and cook 2-5 minutes per side for medium rare.
• slice steaks thinly across the grain, serve with sauce.

BASIL-STUFFED STEAK

Steps:

• With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak. , In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-in. intervals, closing the pockets. Drizzle with oil. , Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 5-10 minutes. Remove string before slicing.

COFFEE RUBBED STEAK WITH GARLIC BASIL BUTTER TOPPER

Steps:

• Mix all dry ingredients for rub and coat both sides of steak. Cover and put the steaks into the fridge for at least 40 minutes. (Remove steaks and allow to sit on counter 30 minutes prior to grilling.).
• While steaks sit, take out butter, garlic, and basil. Cut basil and use a garlic press to smash garlic, mixing both into the butter. Cover and place in the fridge. (Remove butter when taking the steaks out to come to room temperature).
• Preheat grill. Place the steaks on the grill and cook until golden brown + slightly charred, about 4 to 5 minutes.
• Flip steaks over and continue to grill (3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, 8 to 10 minutes for medium-well.
• Remove from grill and top with basil garlic butter. Tent loosely with foil and let rest 5 minutes on cutting board or plate before slicing.

FLANK STEAK WITH COFFEE-PEPPERCORN MARINADE

Steps:

• Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
• Heat grill to high.
• Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
• Tip.
• To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.