A nice cut of grass fed beef, properly cooked, doesn’t need a whole lot of extras to taste amazing. My dad used to say to us growing up that if a steak requires A1, it wasn’t cooked properly. I have to say I agree.
This is a really simple but flavorful Slow Carb beef recipe. The trick is in not overcooking the steak. I prefer mine medium rare.
Slow Carb Pepper Crusted Steak
Serves 4
- 2 Tbs whole black peppercorns
- 1 Tbs sea salt
- 3 Tbs olive oil or macadamia nut oil
- 4 beef fillet portions, approx 4 oz each
- Crush the peppercorns and salt in a mortar and pestle or food processor to a medium-fine texture. Mix with 2 tablespoons of oil and press onto both sides of the beef fillets.
- Heat the remaining1 Tbs oil in a large fry pan over medium-high heat. Cook the beef fillets 3-4 minutes each side for medium or until cooked to your liking. Make sure the fan is nice and hot before you add the steak.
- Serve.
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I totally agree with you and your father.
My single condiment for cooking beef is usually soy sauce. If I use two ingredients, the other is natural wood charcoal.
But I like this idea…releasing the pepper flavor right away and pressing it and some salt into the meat…we will be trying that this week.
Thanks for the recipe!
-j
Hi Jason,
Let me know how it goes? Have you tried tamari instead of soy sauce? It’s a (normally) wheat-free/gluten-free alternative to soy sauce. After using it regularly for a few months, I actually prefer the taste to regular soy sauce.
Cheers!