The traditional Sunday summer barbecue continues. This week four Angus striploins got a long salt, pepper, garlic dry brine in the fridge for several hours before going over top of Basques sugar maple charcoal with some stuffed mushrooms. The peppercorn sauce turned out beautifully. I’ll definitely be doing that again. Some early in the season corn on the cob finished out the meal. While the sauce and the corn were finishing up, the steaks had a nice rest and they were amazing.
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Topic: Peppercorn Steaks (Read 297 times)
