Best-ever pepper steak

INGREDIENTS
6 x 1 inch prime rib steaks (cut off the bone 1 inch thick)
Marinade:

1 cup oil
2 Heaped Tablespoons brown sugar
1 Teaspoon mustard powder (or 1 Tbl of your favourite prepared)
3 Tablespoons Soy sauce
3 Tablespoons COARSELY ground black pepper




PREPARATION

Ask your butcher to hoover % the steaks personally.
Place them on your fridge (not freezer) for about 10 days - that is called wet growing old.  After approximately eight - 10 days or whilst ready to cook dinner, get rid of from vacuum bag and wash meat nicely.   Place steaks into huge ziploc bag and pour the marinade over the meat.

Mix the marinade ingredients collectively until properly mixed and pour over steaks. I like to leave mine to marinate all day, turning the bag over each couple of hours to endsure even distribution.

When prepared to cook, warmness BBQ or grilling pan till clearly warm.  Remove steaks from pepper combination (discard this mixture as uncooked meat has been sitting in it)  and area the beef at once directly to the grill.  Cook till 'private perfection' is carried out, I prefer mine medium.  The purpose the steaks want to be cooked over very high warmth is essential as this help with the caramelizing manner on the outdoor of the steak, which offers it that lovely taste.  If you are the use of a frying pan do now not placed extra than two steaks inside the pan on the equal time as that decreases the incredible searing/caramelisation procedure as the meat will boil in it is own juice instead of brown.

Remove from grill, location right into a dish and sprinkle with some more black pepper,area a blob of non-dairy margarine on top of the beef and cowl immediately with tin foil.  Wait 10 mins before serving.

Serve on a plate with french fries or baked potato and most critical pour all the ones cute peppered juices in which the steak has been sitting, over the steak as you serve it.

Cooking time relies upon on the person.  But I want to cook dinner mine for four minutes on the only facet, flip it over and permit the juices to start beading on pinnacle of the steak (approximately some other 3 mins).

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