Pepper Crusted Steak

A raw ribeye steak roast sitting on a chopping board covered in pepper and salt.

This is a simple pepper crust that can be used on a variety of steaks. It works well with ribeye, tenderloin and teres major. There is then a caramelized onion sauce served with it.

The caramelized onion sauce is flavored with deeply cooked onions which can be prepared several days ahead of time, if you like. Other flavors added include tomato, garlic, and balsamic vinegar.

The pepper crusted steak is initially seared then uses an indirect heating method to heat the center of the steak. This may be a smoker, but can also be the cool side of a conventional grill.

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A pepper crusted steak with a mahogany color from being in a smoker.
Once the steak is seared it can be cooked in indirect heat or a smoker.
A plate of sliced pepper crusted steak topped with caramelized onion sauce.
Once the steak is cooked, serve it topped with the caramelized onion sauce.
Looking into a pot filled with caramelized onion sauce.
Continue to cook the sauce until reduced and thick with tender onions.
A pepper crusted steak sliced on a white chopping board.
After cooking the steak to your preferred doneness slice ready to serve.
A raw ribeye steak roast sitting on a chopping board covered in pepper and salt.
Cover the steak of your choice in a generous layer of salt and pepper.

Pepper Crusted Steak Recipe

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A raw ribeye steak roast sitting on a chopping board covered in pepper and salt.
This is a simple pepper crust that can be used on a variety of steaks. There is then a caramelized onion sauce served with it.
Preparation 15 minutes
Cook 12 minutes
Ready in 27 minutes
Servings 2 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

Caramelized Onion Sauce

  • 1 yellow onion, chopped
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 cup ketchup (tomato sauce)
  • 1 lemon, juiced
  • 1/4 cup Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 2 tablespoons tamari
  • 2 tablespoons dark brown sugar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste

Peppered Steak

  • 1 steak (teres major, beef tenderloin, or similar)
  • 2 tablespoons olive oil
  • 1 tablespoon cracked black pepper
  • 1/2 teaspoon kosher salt

Equipment

  • pot
  • closed grill

Directions

Caramelized Onion Sauce

  • Sauté the onions in a pot with the butter over medium-low heat until the onions begin to brown. As the onions begin to caramelize they will turn a dark amber color.
  • Add the garlic and cook for 1 to 2 minutes.
  • Add the ketchup, lemon juice, Worcestershire sauce, balsamic vinegar, water, tamari, dark brown sugar, Dijon mustard, cayenne, salt, and pepper, stirring to combine.
  • Raise the heat to medium and simmer until slightly thickened about 30 minutes, stirring occasionally.
  • Optional: Pour the sauce through a mesh strainer placed over a large bowl using a spatula to press the sauce through. Wipe any excess off the bottom of the strainer and into the bowl.

Peppered Steak

  • Prepare a grill to cook at medium-high heat or 400 degrees F (204 degrees C), indirect cooking method.
  • Brush the steak with a light coating of olive oil then season with pepper and salt. Let the steak rest for 10 to 15 minutes.
  • Sear the steak over direct heat for 2 to 3 minutes, then rotate 45 degrees and sear for another 2 to 3 minutes. Flip over and repeat on the other side.
  • Move the steak to the indirect side of the grill and close the lid. Continue to cook until the desired doneness. Remove the steak from the grill and allow to rest for 5 minutes.
  • Slice and arrange on a platter to serve with the onion sauce.

Nutritional Information

Calories: 603kcalCarbohydrates: 64gProtein: 26gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 84mgSodium: 1780mgPotassium: 1142mgFiber: 5gSugar: 42gVitamin A: 681IUVitamin C: 41mgCalcium: 146mgIron: 6mg

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About Ray Sheehan

Ray grew up in the food business from a very young age. He would spend countless hours working hard to grow honest good food at his grandfather’s farm. He took these values and created BBQ Buddha products that are free of additives, artificial flavors, and colors. His sauces taste good and are good for you.

Learn more about Ray Sheehan
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