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Posted in: Beef
Prep Time:
20 Minutes
Grill time:
15 Minutes

Peppercorn Crusted Steak

With Buffalo Milk Cheese

Posted on by Andrea Alden
Peppercorn Crusted Steak
Serves 2
Prep Time:
Grill time: 15 Minutes
I am a huge believer in letting quality steak speak for itself. Simply seasoning a steak with pepper and salt, allows the beef to shine. That's why I made Peppercorn Crusted Steak With Buffalo Milk Cheese. Topping the steaks with this fragrant, creamy cheese was a flavor match made in heaven. 

When I visited Prince Edward County for a photography class last month, I had the intense pleasure of visiting some incredible cheese shoppes too. One such was Fifth Town Artisan Cheese Co. who had a cheese called "Where the Buffalo Roam". Made with local water buffalo milk, a higher fat content and oh so creamy delicious, this cheese is aged for a month, then washed in Chardonnay! It's like butter on the tongue, creamy, and slightly cheddar-y. Pairing it with the subtle flavors of beef and crushed peppercorns was probably the most genius thing I had done all week. 
Charcoal + storm = challenging
Charcoal + storm = challenging
Sear them quickly, then indirect heat
Sear them quickly, then indirect heat
Serve on a bed of whipped potato
Serve on a bed of whipped potato

Peppercorn Crusted Steak

Serves: 2       Total Time: 35 Minutes


2 well marbled steaks, NY Strip is a good choice, but feel free to go with your preference

2 heaping tbsp. of peppercorns

salt to taste

1/2 wheel of "Where the Buffalo Roam" water buffalo milk cheese 

grilled asparagus and whipped potatoes for serving


Step 1
Prepare a load of charcoal, lighting it, and piling it to one side of your grill basket. This creates a space for direct grilling and indirect heat.
Step 2
Using a mortar and pestle, or a rolling pin and an envelope of waxed paper or ziplock bag, crush your whole peppercorns. Press each the peppercorns into the tops of each steak, or roll the steak in the crushed peppercorns. Season to taste with salt.
Step 3
Sear the steaks quickly over high heat for about 2 minutes per side, rotating the steaks 45° clockwise at the 1 minute mark. Grill over indirect heat for up to 15 minutes, or until internal temperature of at least 130°F.
Step 4
Remove the steaks from the grill and allow them to rest for 5 minutes while you prepare the plates.
Step 5
Lay the steaks in a bed of the whipped potatoes, top with asparagus and a small heap of cheese.
Step 6
Serve, much to the delight of whoever you're sharing this meal with.
With grilled asparagus
With grilled asparagus
And topped with cheese
And topped with cheese
For the perfect meal
For the perfect meal
Peppercorn Crusted Steak With Buffalo Milk Cheese sounds fancy, and looks supremely gourmet, but it isn't. You can make this any day of the week, but it will make you feel special when you do. The cheese is possibly unique to the area. I haven't seen it anywhere else and it's not even on Fifth Town's site. I have never tasted its like either. You could get lucky online, or if you're in Prince Edward County, go to Fifth Town. You won't be disappointed. 

I grill all year round. Really in any weather. I wanted charcoal grilled steak, and by George, I was going to have it. So there I was setting up the Apollo Smoker, trying to protect the charcoal chimney starter in a wind storm, when I finally got it lit. Then the rain started coming down. I got creative with an umbrella, an old lamp, and my photography clamps. How have  you been creative when it comes to your grilling set up? Tell us about it in the comments below. 

Happy Grilling. 

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