The Best Pepper Steak

Step 1

Ask your butcher to vacuum pack the steaks individually.

Step 2

Place them in your fridge (not freezer) for about 10 days - this is called wet ageing.  After about 8 - 10 days or when ready to cook, remove from vacuum bag and wash meat well.   Place steaks into large ziploc bag and pour the marinade over the meat. Mix the marinade ingredients together until well blended and pour over steaks. I like to leave mine to marinate all day, turning the bag over every couple of hours to endsure even distribution. When ready to cook, heat BBQ or grilling pan until really hot.  Remove steaks from pepper mixture (discard this mixture as raw meat has been sitting in it)  and place the meat directly on to the grill.  Cook until 'personal perfection' is achieved, I prefer mine medium.  The reason the steaks need to be cooked over very high heat is important as this help with the caramelizing process on the outside of the steak, which gives it that lovely taste.  If you're using a frying pan do not put more than two steaks in the pan at the same time as that decreases the wonderful searing/caramelisation process as the meat will boil in it's own juice rather than brown. Remove from grill, place into a dish and sprinkle with some more black pepper,place a blob of non-dairy margarine on top of the meat and cover immediately with tin foil.  Wait 10 minutes before serving. Serve on a plate with french fries or baked potato and most important pour all those lovely peppered juices in which the steak has been sitting, over the steak as you serve it. Cooking time depends on the individual.  But I like to cook mine for 4 minutes on the one side, turn it over and allow the juices to start beading on top of the steak (about another 3 minutes).