Peppercorn-Crusted Steak

I feel like I start almost every post with, “This past weekend…”  I guess I do a lot of my cooking and exciting life events on weekends.  But who doesn’t?

So anyway, this past weekend… we cooked steak.  Like we do almost every weekend.  It was raining Saturday morning, and I decided to spend some time re-reading Thomas Keller‘s Ad Hoc At Home.  I initially went for my go-to roasted chicken recipe (post coming tomorrow – I think), but kept reading and came away with thoughts of peppercorn crusted beef filets dancing in my head.  We had already purchased a couple of ribeyes for grilling that night, so I thought it would be a nice change of pace from our usual magical steak marinade.  After a while, the sky cleared and we went and played 9 holes of golf (my first 9 holes ever!).  When we got back, I prepped our steaks before we took them over to our friends Karri’s and Stephen’s house to cook out.

Peppercorn-Crusted Steaks | Oysters & Pearls

Thomas Keller’s Peppercorn Crust for Steak (from Ad Hoc at Home)


– steaks, of any cut or size (we used two very large ribeyes, cut 1.5″ thick)
– 1/4 cup tri-colored whole peppercorns
– 1 cup vegetable or canola oil
– kosher salt to taste


Combine the peppercorns and oil in a small sauce pan.  Bring to a simmer, then turn off and let sit for at least an hour.  Then strain through a mesh strainer.  Reserve the oil for use in other things.  Keller suggests in vinaigrettes, but you could do any number of things with it!  I think it would be an interesting twist on savory biscuits

Straining Steeped Peppercorns | Oysters & Pearls

Then, little by little, crush the peppercorns with a mortar and pestle.  I don’t use mine very often, but it does come in handy every now and then.  I suppose in a pinch you could use a small food processor instead.

Tri-Colored Peppercorns | Oysters & Pearls

Crushing Peppercorns | Oysters & Pearls

Crushed Peppercorns | Oysters & Pearls

Pat the crushed peppercorns into your steaks on all sides, and let sit for, at the very least, 30 minutes.  We let ours sit in the fridge for close to a couple of hours.

Peppercorn Crusted Steaks | Oysters & Pearls

Then, 30 minutes or so before grilling, take them out and add kosher salt to taste and let them come to room temperature.

Peppercorn-Crusted Steak Recipe | Oysters & Pearls

Grill to your preferred level of done-ness!  It got dark on me and I couldn’t get any pictures to turn out of the finished steaks, but they were really, really good!  I’ll definitely be adding this to our regular steak rotation.  It’s nice to change things up every now and then.

We had an awesome meal all around.  I made some more of Anna Shortcakes’ Truffled Potatoes, and Karri made some copy cat bang bang shrimp, stuffed mushrooms, rolls, and broccoli.  It was a jam-up summer meal!   While we hung out before supper, I did manage to take a few pictures of Karri’s and Stephen’s house pony, Roxie. ;)

Roxie the Great Dane | Oysters & Pearls

She’s quite the ham, and she was begging for some popcorn bang-bang shrimp Karri made in these pictures.

Roxie, the Great Dane | Oysters & Pearls

The last picture I got of the night was of this goofball licking the door while we ate outside.  I think she really wanted a steak!

Roxie Licking the Door | Oysters & Pearls

We finished the night with some delicious (and super easy) homemade vanilla ice cream.

Good friends, good food, and ice cream.  Pretty sure that’s what summer nights are all about!


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