PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
GRILLED GLAZED PEPPERED STEAK
Orange marmalade and balsamic vinegar create the wow flavor in grilled steaks.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, mix marmalade and vinegar. Cook over low heat, stirring constantly, until marmalade is melted. Rub pepper and salt on both sides of each beef steak.
- Place beef on grill rack over medium-high heat. Cover grill; cook 8 to 12 minutes, turning once or twice and brushing with marmalade glaze during last 2 minutes of grilling, until desired doneness.
- Heat any remaining glaze to boiling. Boil and stir 1 minute. Serve glaze with beef.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 20 g, TransFat 0 g
GRILLED STEAK AND MIXED PEPPERS
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Provided by Anna Stockwell
Categories Steak Pepper Grill Summer Dinner Entertaining Backyard BBQ
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
- Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
- Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.
PEPPER-RUBBED GRILLED STEAKS WITH CARAMELIZED ONIONS
A robust pepper rub on the beef is a nice contrast to slightly sweet caramelized onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 12-inch nonstick skillet over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, just until it begins to brown. Stir in sugar and water. Reduce heat to medium-low; cover and cook 6 to 8 minutes, stirring frequently, until onion is tender and golden. Remove from heat; stir in vinegar.
- Meanwhile, heat closed contact grill for 5 minutes. Rub pepper blend on both sides of each steak.
- When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until desired doneness. Serve steaks with onions.
Nutrition Facts : Calories 150, Carbohydrate 7 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 5 g
GRILLED BEEF STEAKS
Enjoy these grilled beef steaks sprinkled with salt and pepper that's ready in just 20 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
- Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 60 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g
GRILLED RIBEYE STEAKS
"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 700 calories, Fat 45g fat (18g saturated fat), Cholesterol 168mg cholesterol, Sodium 1977mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 55g protein.
GRILLED PEPPERED RIBEYE STEAKS
These steaks are an easy yet elegant looking entree. They grill up nice and juicy with a pleasant peppery zip. We enjoy them all year-round.-Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oil and seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°.) Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving.
Nutrition Facts : Calories 685 calories, Fat 52g fat (19g saturated fat), Cholesterol 168mg cholesterol, Sodium 306mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE
Steps:
- Preheat grill to high heat.
- Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
- In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
- Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
- Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.
GRILLED PEPPERED STEAKS
Grilled Peppered Steaks are absolutely awesome! This fantastic 5-ingredient recipe can be grill-ready in about 3 minutes! The steaks turn out so irresistible and mouthwatering, you'll be salivating from the first bite. These amazing steaks are terrific for tailgating parties or grilling out with friends and family. Gluten free.
Provided by Teresa
Categories Beef Main Dish
Time 25m
Number Of Ingredients 5
Steps:
- In a small bowl, combine the pepper, onion salt, garlic salt and paprika if desired.
- Rub onto both sides of steaks.
- Grill, covered, over medium heat for 8-10 minutes on each side for desired doneness.
- Meat should reach an internal temperature of 145° for medium-rare, 160° for medium, and 170° for well-done.
Nutrition Facts : Calories 828 kcal, Carbohydrate 0.3 g, Protein 65 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 228 mg, Sodium 670 mg, Fiber 0.2 g, Sugar 0.1 g, UnsaturatedFat 28 g, ServingSize 1 serving
GRILLED PEPPERED STEAKS
I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.
Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1039mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
- Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
- Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.
GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
Steps:
- Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
- Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
GRILLED PEPPERED STEAK WITH BRANDY CREAM SAUCE
This is as tender, tempting and timesaving as it gets--a recipe suitable for company or a romantic treat for two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 36m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat.
- Press pepper onto both sides of beef.
- Grill beef uncovered 4 to 6 inches from medium heat 7 to 8 minutes on each side for medium doneness (160°F) or until desired doneness.
- While beef is grilling, melt butter in 1-quart saucepan over medium heat. Cook shallots in butter, stirring occasionally, until tender. Stir in brandy and broth. Cook over medium-high heat about 5 minutes or until mixture is slightly reduced. Stir in sour cream. Serve with beef.
Nutrition Facts : Calories 230, Carbohydrate 1 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
CRUSTY GRILLED PEPPERCORN STEAKS
This is sort of like a Steak au Poivre prepared outdoors on the grill. Great for a special occasion cookout.
Provided by JackieOhNo
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
- Line large baking sheet or tray with waxed paper. Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.
- Meanwhile, prepare charcoal for grilling (or heat broiler).
- Just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.
- Transfer steaks to serving plates and serve at once.
Nutrition Facts : Calories 138.5, Fat 9.8, SaturatedFat 1.6, Sodium 4.9, Carbohydrate 15, Fiber 5.9, Sugar 0.1, Protein 2.4
PAN-GRILLED STEAK WITH BALSAMIC PEPPERS
This is one of my favorite ways to serve steak. The smell of the peppers cooking in the balsamic vinegar is tantalizing! Very easy and impressive.
Provided by Mirj2338
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large, heavy-bottomed pan on medium-high heat until hot.
- Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
- Remove steaks from the pan and set aside to keep warm.
- Add the olive oil to the pan until hot, about 1 minute.
- Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
- Add the garlic, vinegar and the remaining salt and pepper.
- Cook, stirring often, until all the liquid evaporates, about 2 minutes.
- Serve the peppers over the steaks.
GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
PEPPERED RIBEYE STEAKS
A true Southerner to the core, I love to cook-especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.
Nutrition Facts : Calories 257 calories, Fat 18g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.
GRILLED GARLIC PEPPER STEAK
Make and share this Grilled Garlic Pepper Steak recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except for rib-eye steaks in a small bowl until paste forms.
- Rub paste into steak and marinate in refrigerator for 1 hour.
- Grill to desired doneness over hot fire.
GRILLED PEPPER RIB-EYE STEAKS
Plan ahead the steaks need to chill for 3 hours and must be brought down to almost room temperature before grilling--so plan well in advance for this recipe. These steaks are worth making. I have even made these on my indoor grill--they are very good! Use freshly ground pepper from a pepper mill only for this.
Provided by Kittencalrecipezazz
Categories Steak
Time 3h10m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine first 7 ingredients.
- Rub olive oil well on the steaks.
- Then rub the spice mixture all over well on the meat, patting down with your hands to adhere to the meat.
- Place the steaks on a tray and refrigerate for a minimum of 3 hours.
- Remove the steaks and let sit out until almost room temperature.
- This is a very important step, as it will relax the meat fibers and make for a tender and juicy steak, this might take about 2 hours depending on how cold your steaks are).
- Set grill to about 350-400°F (medium-high heat).
- Cover with lid and grill for about 8-10 minutes on each side or to desired doneness.
- Delicious!
Nutrition Facts : Calories 87.3, Fat 8.3, SaturatedFat 1.2, Sodium 700, Carbohydrate 3.5, Fiber 1, Sugar 0.7, Protein 0.7
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