Are you a lover of grilled steak and dry red wine? If so, I have the perfect recipe for you. In this article, I will be sharing my delicious Grilled Steak with Cabernet/Green Peppercorns Butter Recipe that is sure to please your palate.
Imagine biting into a juicy, perfectly cooked steak while also experiencing the rich and bold flavors of a dry red wine. The combination of these two components creates an explosion of taste in your mouth.
What I love about this recipe is that it not only satisfies your taste buds but also has a touch of elegance that makes it perfect for special occasions or even just a fancy dinner at home.
So, get ready to impress your guests or treat yourself to a delightful meal with my Grilled Steak with Cabernet/Green Peppercorns Butter Recipe. Trust me; once you try it, you won’t be able to resist making it again and again.
Why You’ll Love This Recipe
If you’re a fan of grilled steak and love experimenting with different sauces, then this grilled steak with cabernet/green peppercorn butter recipe is perfect for you! The delicious combination of red wine, garlic clove, shallots, green peppercorns, and mushrooms mixed with butter creates a savory and unique peppercorn sauce that complements the grilled steak to perfection.
Not only is this recipe packed with flavor, but it’s also incredibly easy to make. With just a few simple ingredients and steps, you can create a luxurious and impressive meal that’s sure to impress your guests.
Plus, this recipe offers variations and substitutions for those who want to tailor the dish to their preferences. You can switch up the type of steak used or even try using bourbon butter for a different twist on the recipe.
And who doesn’t love a good make-ahead dish? This recipe can easily be prepared in advance and stored until ready to serve. Plus, leftovers can be reheated for an equally delicious meal the next day.
Lastly, pairing options are endless with this dish. From green beans to fennel seeds, there are so many ways to complement the flavors of this grilled steak with cabernet/green peppercorn butter.
Overall, there are countless reasons why you’ll love this recipe. Its simplicity, versatility, and unbeatable flavor make it the perfect addition to any grill master’s repertoire.
The ingredient list for this Grilled Steak with Cabernet / Green Peppercorns Butter Recipe is not too long, but it brings together a collection of bold and savory flavors. You’ll need the following ingredients:
- 2 rib steaks or beef tenderloin steaks (about 8 oz each)
- Salt and pepper
- 1 tablespoon of olive oil
- 1 garlic clove, minced
- 1 shallot, minced
- 2 tablespoons of green peppercorns, rinsed and drained
- 1 cup of dry red wine (such as cabernet sauvignon)
- 2/3 cup of beef broth
- 4 tablespoons of butter, divided
- Kosher salt
- Black pepper
For the creamy peppercorn sauce:
- 1/4 cup (or more) of green peppercorns
- 1/2 cup of heavy cream or sour cream
- Salt and black pepper to taste
For the mushroom sauce:
- 2 cups of sliced mushrooms (such as cremini or portobello)
- 1 garlic clove, minced
- 1 shallot, minced
- Salt and black pepper to taste
- 3 tablespoons of butter or olive oil
- 1/2 cup of dry red wine (such as cabernet sauvignon)
- 2/3 cup of beef broth
The Recipe How-To
Grilled Steak with Cabernet/Green Peppercorns Butter Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Grilling the Steaks
- Preheat gas grill to high heat, around 400°F. Brush both sides of steaks with olive oil, and season generously with kosher salt and freshly ground black pepper.
- Grill the steaks until they reach the desired internal temperature – about 3-4 minutes each side for medium-rare or 4-5 minutes each side for medium.
- Once done, transfer to a plate and tent it with aluminum foil. Let rest for around 5-10 minutes.
Making the Cabernet Green Peppercorn Sauce
- Place a pan over medium heat and melt some butter. Then, add the finely minced shallots and cook, stirring occasionally, for approximately two minutes until they become translucent.
- Add a tablespoon of minced garlic clove and cook for another minute before adding 1 cup of dry red wine, which deglazes the pan. Increase the heat to high, and let it boil until it reduces by around half.
- Next, pour in 1 cup of beef broth and continue boiling until reduced by half again.
- Reduce heat to low, add in around 2 tablespoons of drained coarsely crushed green peppercorns, whisk in chunks of chilled butter (around one tablespoon at a time) until fully incorporated into a velvety texture.
- Taste it and adjust with salt to balance flavors.
Transfer a steak onto each plate, ladle sauce over it generously and serve alongside your favorite vegetable or side dish. The wine sauce should complement the flavor profile of beef without overwhelming its natural taste while adding subtle notes of peppery warmth and buttery richness to the overall flavor.
Substitutions and Variations
As a sommelier, I love experimenting with different variations of classic recipes to create something unique and exciting. Here are some substitutions and variations that you could try with this grilled steak recipe:
1. Peppercorn Bourbon Butter: If you’re looking to switch things up, consider adding a tablespoon or two of bourbon to the butter mixture for a delightful twist on the peppercorn sauce.
2. Creamy Pepper Sauce: For a creamier version of the pepper sauce, simply substitute heavy cream for some of the beef broth in the recipe. It will add another layer of richness to your dish.
3. Fennel Seeds: To add some depth to the beefy flavor profile, toss in a teaspoon or two of toasted fennel seeds into the peppercorn crust mix.
4. Pan-Seared Hanger Steak: Not a fan of grilling? Consider pan-searing hanger steak instead. Sear it in a hot pan with olive oil, salt, and pepper for about 3 minutes per side before adding peppercorn crust and finishing in oven.
5. Mushroom Sauce: If you’re looking for a different flavor profile altogether, consider sauteing mushrooms and serving them on top of your steak. It pairs well with dry red wine like cabernet.
6. Black Pepper Crusted Filet Mignon: For an even more elevated dish, try using tenderloin steaks such as filet mignon and crusting them in black pepper instead of green peppercorns.
7. Grilled Beef Tenderloin: For those who prefer their beef tenderloin grilled, feel free to use that cut instead of rib-eye steaks.
8. Sides: When it comes to sides, consider pairing this dish with roasted potatoes or green beans for a well-rounded meal.
There are endless possibilities when it comes to variations on this classic grilled steak recipe–it’s all about getting creative and finding what works best for your personal taste preferences.
Serving and Pairing
Once your grilled steak with cabernet and green peppercorn butter is ready to serve, it is important to carefully select the best food pairings that will bring out its unique flavors.
First, I highly recommend serving this steak with a side of fresh green beans or roasted vegetables. These will provide the perfect balance of crunchy texture and mild, earthy flavors that will complement the richness of the steak.
In addition, since this recipe incorporates a creamy peppercorn sauce made with dry red wine, garlic cloves, shallots, and mushrooms, you may want to consider pairing your steak with another full-bodied and robust wine to enhance its bold flavor profile. A glass of Cabernet Sauvignon, for example, would be a great choice as it has a rich taste that carries subtle notes of dark fruit and oak.
If you prefer a non-alcoholic option, then you can consider serving your grilled steak with a zesty citrus salad. This salad can combine elements like avocados, limejuice, and grapefruit segments for freshness that can offer the perfect contrasting taste to your savory grilled steak. Ultimately, the perfect pairing for your grilled steak will depend on your personal preferences; feel free to experiment with different flavors and find the best pairing that tantalizes your taste buds in every bite.
Make-Ahead, Storing and Reheating
This grilled steak with cabernet and green peppercorns butter recipe is perfect for making ahead of time, storing, and reheating for later. To make this recipe ahead of time, grill the steak to your preferred doneness, then let it rest before slicing it into portions. Next, make the green peppercorn sauce and store it separately from the steak.
When storing the steak, wrap each slice tightly in plastic wrap or aluminum foil, then place them into an airtight container. This will help to preserve the moisture and flavor of the beef. You can store the sliced steak in the fridge for up to 3 days.
For reheating, place the slices of steak onto a baking sheet or oven-safe dish and cover them with foil. Preheat your oven to 350°F (175°C), then heat the steak slices for about 10-15 minutes, or until they’re heated through.
To reheat the green peppercorn sauce, heat it over low heat on the stovetop, stirring occasionally until warmed through.
If you want to freeze this dish, you can store both the grilled steak and sauce in separate airtight containers in the freezer for up to 1 month. When ready to eat, thaw both components overnight in the refrigerator before reheating.
By using these make-ahead and storage tips, you can enjoy this delicious grilled steak with cabernet and green peppercorns butter recipe whenever you like without sacrificing quality or taste.
Tips for Perfect Results
To ensure the perfect grilled steak with cabernet-green peppercorns butter recipe result, there are a few tips and tricks that can elevate your dish.
First off, when grilling the steaks, it is important to let them sit out for about an hour before cooking so that they can reach room temperature. This helps them cook more evenly throughout and ensures a tender and juicy steak. Also, it is essential to not move the steaks around too often on the grill; let them cook on one side for at least 5-6 minutes before flipping them over.
When it comes to making the peppercorn sauce, it is crucial to toast the black and green peppercorns in a dry pan before adding them to the butter. This releases their oils and intensifies their flavor. Additionally, make sure to use high-quality butter for this recipe as it adds richness and creaminess to the dish.
Another tip for achieving the ideal result of your grilled steak with cabernet-green peppercorns butter recipe is to use a good quality dry red wine when making the sauce. A full-bodied cabernet sauvignon will pair well with the beefy flavor of the steak and bring out its smoky notes from grilling.
Lastly, when serving this dish, take care to slice the steak against the grain so that each piece will be tender and easy to chew. And remember, always let rest any cooked meat for at least 10 minutes before serving or cutting into it. It allows juices inside of meat to settle down that help combine all flavors retaining some water that keeps meat moist making it tastier.
By keeping these tips in mind while preparing this dish, you can achieve excellent results every time you make grilled steak with cabernet-green peppercorns butter recipe.
As with any recipe, there are bound to be some questions that come up during the cooking process. Here are some frequently asked questions and their answers, to ensure that nothing stands in between you and a perfectly grilled steak with cabernet/green peppercorn butter.
Should you put butter on steak before grilling?
Adding a layer of butter onto a thick steak can enhance the flavor of its crust.
What does butter do to steak?
A trick to enhance the flavors and texture of a steak is to incorporate butter into the cooking process. The addition of butter brings about a deeper taste and can also help in making the exterior of the meat less tough, resulting in a more succulent bite.
How do you season a steak before grilling?
Enhance the Flavor of Your Steak: Grilling a steak may seem like an easy task, but there’s more to it than just throwing it onto the grill. To bring out the best in your steak, lightly brush each side with olive oil and season it with a pinch of salt and pepper. Elevate the taste by adding a dash of chili powder, paprika, or garlic powder to the seasoning rub. With this simple step, you’ll be able to create delicious and mouth-watering steaks that will leave your guests asking for more.
What butter for grilling?
Enhance the succulence and taste of your grilled meat by brushing it with clarified butter. With its high smoke point, it is the perfect ingredient to elevate the flavors while keeping the meat juicy. Moreover, this versatile ingredient can also be used as an excellent dipping sauce, especially for seafood dishes.
This Grilled Steak with Cabernet/Green Peppercorns Butter Recipe is perfect for steak-loving food enthusiasts who want to enjoy a restaurant-quality dish at home. With its rich flavors and creamy texture, this dish is perfect for impressing friends and family.
The combination of the tender grilled steak and the creamy butter sauce made with green peppercorns, cabernet wine, and shallots creates a truly mouth-watering experience. The recipe’s flexibility also allows you to experiment with different types of steak, such as ribeye or even beef tenderloin.
Additionally, with the simple addition of some roasted potatoes or some crisp green beans, you can elevate this dish into an unforgettable meal worthy of any special occasion.
I strongly recommend this Grilled Steak with Cabernet/Green Peppercorns Butter Recipe to anyone craving a delicious and satisfying meal that will leave them wanting more. So why not give it a try today? Trust me; your taste buds will thank you for it!
Grilled Steak With Cabernet / Green Peppercorns Butter Recipe
- 8 tablespoons butter, softened
- 8 mushrooms, minced
- 2 shallots, finely diced
- 2 teaspoons green peppercorns, slightly crushed
- 1 garlic clove, minced
- 1 cup cabernet sauvignon wine or 1 cup dry red wine
- salt & freshly ground black pepper
- 2 lbs rib eye steaks (cut into 8 serving pieces, or any suitable steak for grilling)
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat.
- Add mushrooms,shallots, peppercorns, garlic and wine and simmer until almost all of the liquid has evaporated.
- Let cool, Using a wire whisk, mix in remaining butter Season with salt & pepper to taste. Chill.
- Grill steaks on BBQ to desired doneness, serve a dollop of butter mixture on each.