Grilled Steak au Poivre
4 boneless strip steaks, about 2 inches thick, each weighing 10 to 12 ounces,
brought to room temperature
1/4 cup cracked black, or black and white peppercorns
Vegetable oil cooking spray
1. Trim the outer fat from the steak, or ask the butcher to do so.
2. Press the peppercorns into the meat on both sides.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable
oil cooking spray. The coals should be hot.
4. Grill the steaks for 7 minutes. Turn and grill for 8 to 10 minutes longer for
medium rare, or until they reach the desired degree of doneness. Transfer to a
warmed serving platter and let the meat rest for a few minutes before serving.