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During the summertime, Canadians enjoy grilling steak outside on the barbeques. In the wintertime, these steaks can be enjoyed by cooking them on a broiler. This recipe serves four. | 1 lb. | Steak, cut into four cutlets. A rib-eye or striploin steak best for grilling and the steak should be cut quite thick, at 2 cm or 3/4-inch thickness. | | 2 Tbsp | Black Peppercorns, lightly crushed | | 1 Tbsp | Butter | | ½ cup | Beef stock or water | | 2 Tbsp | Lemon juice | | 1 tsp | Salt |
If broiling in the oven, turn it on. On a plate, coat the steaks in the cracked peppercorns. Trim off any fat from the edge of the steaks. In the microwave on in a saucepan melt the butter and add the lemon juice and beefstock (or water). Cook it long enough that it thickens. Put the steaks on the barbecue or in the broiler and cook them, turning them over mid-way, for about four minutes, or until they are browned thoroughly and until the center had reached its desired colour. Put the steaks on a plate and drizzle the sauce over them. Sprinkle them with the salt and serve.
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