We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Peppercorn Butter
Summer 2004
For colour, you could also include 1 tsp (5 mL) pink peppercorns.
Serves 4
2 tsp (10 mL) black peppercorns
2 tsp (10 mL) white peppercorns
2 tsp (10 mL) green peppercorns
1 tsp (5 mL) coriander seeds
1/2 cup (125 mL) unsalted butter, cut into chunks
1. Place peppercorns and coriander seeds in a food processor and process until broken apart but with some texture. Add butter and combine. Place butter on sheet of plastic wrap and roll into a log. Refrigerate for up to a week and then freeze, if not used. Cut slices off to place on steaks as soon as they come off the grill.
Serves 4
Grilled Rib-Eyes
Great steaks happen when you buy excellent meat. If the meat is good, salt and pepper are all the seasoning you need.
Steaks
Four 10 oz (300 g) rib eye steaks, about 1 inch (2.5 cm) thick
1 tbsp (15 mL) oil for brushing steak
Kosher salt and freshly ground pepper
1. Brush steaks with oil then grind a little pepper over. Salt just before grilling.
2. Heat barbecue to high. Place steaks on barbecue and cook on one side for 4 minutes, turn, and continue to grill for 3 to 4 minutes longer or until done to taste. Salt again. Serve with a pat of Peppercorn Butter on top.
