Black Pepper-Honey Steak
From grizzlybear 16 years ago
- 30 minutes to make
- Serves 34
Honey is the edge in this recipe. Once cooked, you taste only the barest hint of sweetness, yet honey or sugar opens up all the meat's bold beefiness. Each mouthful delivers fabulous crustiness, and a hum of black pepper. Read more I used wine here because alcohol frees up every possible nuance of taste not touched by the honey. See less
Ingredients
- 3 tablespoons red wine shopping list
- 3 tablespoons honey shopping list
- 3 big cloves garlic, minced shopping list
- 1 teaspoon fresh ground black pepper, and more as needed shopping list
- 2 pounds of steaks (Your choice of the cut), cut 1¼ to 1½ inches thick, trimmed of excess fat shopping list
- coarse salt shopping list
How to make it
- Combine the wine, honey, garlic and pepper in a shallow dish; add the steak, coating it with the mixture. Let stand at room temperature while you set up the rest of the meal.
- Heat the grill, or burn wood charcoal (instead of regular briquettes) until a gray ash forms. You want two piles of coals on either side of an empty center.
- Pat steak dry, place over hottest part of grill. Sear quickly on both sides. Move to where there's lower heat and cook, turning often, 10 minutes, or until steak reaches an internal temperature of 125° to 130° (for medium rare). Remove to a platter and let rest 5 to 10 minutes. The steak finishes cooking, collects itself and is much juicier for the wait. Serve steaks whole or sliced.
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