(bluesy guitar music)
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
♫ I got my natural case
♫ I've got the hogs on the run ♫
(bluesy saxophone music)
- [Voiceover] Welcome to BBQPitBoys.com.
Today, we're cooking up some Steak Peppercorn Sauce
at the Pit and it's real easy to do.
All right, I have three steaks here.
These are rib eye steaks or a rib steak,
a great choice for any kind of a steak on a grill
and probably you know all about that, right.
Now, for this recipe, you're gonna need some garlic.
You're gonna need some onion.
You're gonna need some butter.
Here, I've got some corn starch
and here is the magic, the black peppercorns.
Oh, man!
Now, you're gonna need some liquor,
like a brandy or cognac or a good whiskey.
You're gonna need some SPG.
You're gonna need some cream, oh, man.
And, you're gonna need some beef stock
or beef broth, all right?
All right, let's get started on this recipe.
Man, you getting hungry or what?
(chuckling) (paper crinkling)
Oh, yeah!
Now, the first thing we're gonna do
is we're gonna grind up these peppercorns, all right,
otherwise you're gonna damage your teeth
and that's real easy to do.
You can use one of those electric grinders.
Ah, whatever, it's just as easy to use a heavy pan
like this black iron pan and just crush it,
(metal grinding) just like that, mmm.
Oh, yeah.
Now, this is gonna release the intense flavor
of the black pepper, all right.
Whew, man!
Oh, and there's nothing that goes better with a good steak
than some black peppercorn, right?
All right, the peppercorns have been crushed.
Oh, man.
Now, we're gonna need
some garlic, (thumping)
and we're gonna use about three cloves of garlic
in this recipe, more or less. (papery skins crinkling)
You can go three or four.
You gotta have garlic, right, with a good steak?
And, we're gonna be chopping up
a small or a medium size onion
and you want to chop 'em up pretty small, all right.
Oh, yeah. (knife banging)
Now, this is what we call a Steak Peppercorn Sauce.
This isn't just a regular old Peppercorn Sauce.
We're gonna add steak to it.
So, we're gonna take this third rib eye steak, here,
it's a smaller piece,
and we're gonna cut it up into real small pieces.
(soft guitar music) Mmm, man.
(knife sawing) (meat squishing)
Oh, baby.
Now, we're gonna be doing some indirect grilling here,
all right, so we can control the heat on this.
You know all about that.
And, we're gonna get this black iron pan real hot,
throw in some good veggie oil, thanks to the Vegematics,
and about a tablespoon of butter.
Now, we're gonna add about three tablespoons
of the crushed black pepper.
(knife scraping) Get it in there
and this will really release that pepper flavor.
(metal clanging) Oh, man.
And then, we're gonna take that chopped steak
and throw it in there, mmm. (sizzling)
You smell that?
It smells good! (chuckling)
All right, now we're just gonna cook it down a bit.
Oh. (sizzling)
Lord have mercy, there's some snacking right there!
Well, oh God. (sizzling)
(electric guitar music)
All right, the steak with the peppercorn
has been cooked down and, now, we're adding some cognac,
about a quarter cup of cognac.
You can use brandy or you can use a whiskey, your choice.
I'm gonna flame it
and this'll add an additional flavor
to this dish, all right.
(sizzling) Oh, man, you kidding me?
Now this here would go good on toast.
Now, we're gonna add that chopped onion
and the three cloves of the chopped or minced garlic.
Get it in there.
Mix it up.
Cook it just a little bit, get those onions translucent.
(sizzling) Ooh.
Now, we're gonna add about two cups of beef stock.
Get it in there, ooh.
And, here is some cream, gonna use about a third of a cup
to half a cup of cream, more or less.
Pour it in there, give it a good mix.
Mmm, man. (guitar music)
You getting hungry, or what? (chuckling)
And, we're gonna thicken it up a little bit, all right?
So, here I have some corn starch
and we're gonna use about three teaspoons,
maybe a full tablespoon, (knife scraping)
and this will help thicken up this beef peppercorn sauce
or Steak Peppercorn Sauce.
Look at that.
It'll only take a few minutes.
Oh, man.
All right, this peppercorn sauce is ready.
We're gonna take it off the heat.
(electric guitars music)
And now, we want to prepare the steaks.
But first, to keep the Food Police from pissin' and moanin',
we're gonna wash down the board, right (laughs).
Okay, now, these other two rib eye steaks we have here,
we're gonna, of course, season 'em
and you always wanna season the meat first, right.
And, we're using some SPG. (thumping)
You can use just salt and pepper
and just spread it on fairly liberal.
After all, this here is a Pepper Steak.
Throw it direct on the flames at a real high heat.
(metal clanging) (steaks sizzling)
Oh, yeah, just like that.
And about, maybe, two minutes a side
before we turn it.
You can do your steaks the way you want,
but we're gonna end up about four minutes a side
on these steaks to get medium rare.
Oh, man, you kidding me?
Whew, we flip it on the other side, just like that.
Remember, we want high heat.
We want to get a nice sear on the outside, real hot.
We want to develop the crust, right, that's the best way.
I like crusty steaks, are still rare on the inside,
so we'll go a couple more minutes.
All right, and through the miracle of time
those steaks are just about done.
Now, we're gonna take our Steak Peppercorn Sauce,
spread it out.
Mmm, that's a meal right there, right?
Hee, hee, hee, hee.
And, we're gonna lay one of those steaks
right in the middle.
Oh, take a look at that, mmm. (electric guitar music)
All right, since this is dinner for two, at the Pit,
I'm just gonna make up another plate.
(electric guitar music)
You're not gonna find this dish in a fancy ass restaurant.
This is some real good eatin' right here, mmm.
And, we'll take that other rib eye , put it right on top.
Yeah, no sides required with this meal.
This is it right here.
Oh, man, whew. (hard rock guitar music)
Now, let me cut into this,
to show you how medium rare it is on the inside.
And, of course, you're cooking a fine steak like this,
you definitely wanna be medium rare
or even rare, all right?
All right, here comes the whining of the Food Police.
You get good quality steak, from a good butcher,
you can eat these babies even blue.
But, here, we've got a medium rare
and I wanna dip it in that Steak Peppercorn Sauce.
(hard rock guitar music)
Oh, man, this is gonna be melt-in-your-mouth.
(hard rock guitar music)
And, of course, we do apologize
for eating in front of you like this,
but we call this Pit Master Privilege.
Eat your heart out, Vegematics, ooh, mmm.
(hard rock guitar music)
So, the next time you're looking for a steak recipe
for your pit, check out BBQPitBoys.com.
(hard rock guitar music)
(flames crackling)
(bird crowing)