Perfect Grilled Steak

Été 2001
food and drink

BY: Lucy Waverman

If you want people to have one steak each then buy four 1-inch (2.5 cm) thick rib eyes. They will take 4 minutes per side for medium rare. Always grill with the lid down.

Two 2-inch (5-cm) thick rib-eye steaks
1 tbsp (15 mL) olive oil
Kosher salt and freshly ground pepper

1. Preheat grill to high.

2. Brush steaks with oil. Season with salt and pepper. Place steak on grill and grill for 5 minutes. Do a quarter turn and grill 2 minutes longer. Turn over and grill 5 minutes, make a quarter turn and grill 2 minutes longer for rare or 5 for medium rare.

Serves 4

Peppercorn Brandy Sauce
The classic pepper steak sauce, this is great with all grilled steaks. If you cannot buy the coloured peppercorns then use all black.

1 cup (250 mL) red wine
1 tsp (15 mL) balsamic vinegar
2 cups (500 mL) beef or veal stock
1/2 cup (125 mL) whipping cream
1 tsp (5 mL) cracked pink peppercorns
1 tsp (15 mL) cracked green peppercorns
1 tsp (5 mL) cracked black peppercorns
2 tbsp (25 mL) brandy

1.  Add wine and balsamic vinegar to pot and bring to a boil on high heat. Boil until only 2 tbsp (25 mL) liquid remains, about 10 to 15 minutes. Add stock and bring to boil.

2.  Continue to cook about 10 minutes until sauce reduces to 1 cup (250 mL). Add cream and reduce again until sauce is thick and glossy, about 3 to 5 minutes. Stir in peppercorns and brandy and simmer 2 more minutes to amalgamate flavours. Salt to taste.

Makes about 3/4 cup (175 mL)

What to Serve