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GRILLED RIBEYE STEAKS WITH BLACK PEPPERCORN GRAVY

Ingredients:

4 pc MONTEREY RIB-EYE STEAKS
1 tsp iodized fine salt
1/2 tsp pepper

PEPPERCORN GRAVY

1/2 cup MAGNOLIA GOLD BUTTER SALTED
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup beef stock*
2 tbsp whole peppercorns, freshly crushed
1/2 tbsp liquid seasoning

Procedure:

  1. Prepare gravy by melting butter in a saucepan over medium heat. Whisk in flour until a paste is formed. Gradually add in stock, while continuously whisking, until mixture is lump-free. Add peppercorns and liquid seasoning. Mix well and bring to a boil then let simmer over low heat for about 3-4 minutes. Set aside.
  2. Season steaks with salt and pepper on both sides.
  3. Heat grill pan over high heat and brush a little oil onto pan. When grill is smoking hot, lower heat to medium and arrange steaks.
  4. Cook steaks on each side depending on desired doneness, about 2 minutes for medium rare, 3 minutes for medium and 4 minutes for well done.
  5. Place steaks on platter and pour gravy just before serving or serve on the side.

Makes 4 servings.

TIP: To achieve perfect grill marks on steaks, grill steaks on a 10 o’clock position. After 2 minutes, turn steak into a 2 o’clock position. 

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