Grilled Rib-Steaks, Au Poivre
This is simply a chunk of good steak, seasoned with a little salt, and a lot of black pepper, and grilled over a screaming hot fire. The flavor is very, very good.
1 bone-in ribe steak per person, 1/2 inch thick
Coarse-grind or cracked black pepper
Fire up the grill with a solid bed of charcoal, or on a gas grill, all burners on high.
Bring steak to room temperature and lightly season both sides with salt. Use two tbs. per side of the pepper (more or less to taste) . Press the pepper into the meat. place over the charcoal and cover or close the lid. Make sure all vents are open.
Cook for two minutes, flip the steaks, and cook an additional minute and a half. Remove and serve with your favorite steak sauce, some sauted onions, and your favorite side dish (cold and wet cole slaw is great with this steak).
Seeeeeeya; Goodweed of the North
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