If there was one good thing that ever came out of a smoking addiction, this is it. Back when we were young and invincible, a smoking habit led to the acquisition of the Marlboro Cookbook. This is one of the many gems in that book. And, although the smoking days ended long ago, we’ve been making it as our special “last night at camp” meal for many years. It is awesome.
You don’t need to reserve this for camp, although I’m convinced that the great outdoors enhances its flavor. It can be broiled or grilled at home too.
Pepper Steak on a Fire
¼ cup black pepper, ground (or you can use about 2 tablespoons of roughly pre-ground pepper)
½ teaspoon coriander seeds, ground (about 1/4 teaspoon ground seeds)
2 tablespoon coffee beans, ground (about 2 tablespoon ground coffee)
1 teaspoon salt
6 T-bone, 4 porterhouse or 3 sirloin steaks (or even filet), two-inch thick
1 ½ cups red wine (I like a cheap Burgundy for this. Carlo Rossi is my go-to bottle for this)
¼ cup steak sauce
¼ cup soy sauce (Tamari tastes best)
2 cloves garlic, crushed
2 teaspoons paprika
1. Mix four seasonings (pepper, coriander seeds, coffee and salt). Put in a small container to take with you camping or get ready to cover your steaks with it.) If you are going to travel with your steak marinating, go ahead and press the spice mixture onto both sides of steaks, put into large plastic food bags or a glass baking dish.
2. Combine wine, steak sauce, soy sauce, garlic and paprika; pour over beef in the bag (or dish) and travel with this in your cooler if you are eating it soon. If it is a few days away, put your marinade in a mason jar or other container and take both with you separately. Whichever, allow the marinade and the steak to sit together for several hours in your cooler or refrigerator. Turn steak once or twice as it marinates.
3. Remove meat from marinade, pat dry with paper towels. Reserve marinade.
4. Cook steaks over medium coals or on a grate over your hot wood coals to desired doneness, allowing 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium. Brush with marinade ad they cook.
5. Let steaks stand a few minutes before slicing.
6. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steak.