Cracked pepper (fresh ground black peppercorns) is one of the finest flavors around. When grinding, the volatile oil which carries much of the flavor will evaporate quickly. What is left is dry and dusty grains of pepper which can have a bitter taste. AND, the best peppercorns are of the Tellicherry family from Madagascar. Happy grinding!
Gather the following items:
4 rib-eye steaks AT LEAST 3/4ths inch thick
4 tsp cracked black pepper
1 tsp soy sauce
1 tsp olive oil
2 tsp. fresh cracked black pepper
2 tsp. fresh ground garlic
1 tsp. soy sauce
1 tsp basil
salt to taste
Press pepper into the steaks. Mix the remaining ingredients thoroughly in a mixer. Pour mixture over steaks (turning occasionally) for 2 hours. Begin the coals and make a VERY HOT fire. Use of pure - or lump charcoal - burns hotter than briquettes. When grates are hot, place steaks on the grates and turn occasionally. Cook until desired doneness. Serve immediately.