September 23, 2012

Jeffrey's Peppery Steak Seasoning

The weather has cooled down here in central Iowa, and that has inspired Jeffrey to get out the grill.  This steak seasoning is savory and peppery.  If you aren't a huge fan of the black peppercorn's bite, just cut it back to your own preference level.  Enjoy!

Jeffrey's Peppery Steak Seasoning
(covers 2 8-ounce steaks)

2 teaspoons coarsely-ground fresh black pepper
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
scant 1/8 teaspoon cayenne pepper

Grind the black pepper on a coarse setting.  You can use Tone's Restaurant Black Pepper if you don't have a pepper grinder, but fresh ground really does taste better.  We got our grinder at the local Penzey Spices - they have very durable grinders.  After the pepper is ground, combine all the spices and stir to mix thoroughly. 

Use a paper towel to "dry" the steaks, and then rub an ample amount of the seasoning on both sides.  Let the steaks rest at room temperature while you get the grill going (about 15 minutes).

Grill steaks to preferred level of doneness.

We like to serve the steaks with mushroom and cherry tomato kabobs.

With our steaks, we like to add baked potatoes with sour cream, topped with chives snipped from our herb garden, and buttered fresh green beans.

1 comment:

  1. Looks very nice. There is nothing like an Iowa corn feed steak.