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New Orleans Pepper Steak



  • 2 steaks suitable for grilling (T-bone, porterhouse, etc.)
  • 1 tablespoon cracked or coarse ground black pepper
  • 1/2 teaspoon thyme
  • 1/8 teaspoon ground allspice
  • 1 teaspoon Colgin's liquid smoke
  • 2 large cloves garlic, crushed or 1 teaspoon garlic paste

New Orleans Steak Butter

  • 3 tablespoons butter
  • 1 teaspoon lemon juice
  • 1 teaspoon finely minced fresh parsley
  • 1/2 teaspoon Worcestershire sauce or Colgin's liquid smoke


  1. Steak: Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak.
  2. Grill over hot coals to desired degree of doneness. The amount of pepper used can be varied according to your taste but do not increase the amount of garlic. The garlic cooks with the steaks and will not be overwhelming. Serve with the Steak Butter.
  3. New Orleans Steak Butter: Just before putting the steaks on the grill, prepare the sauce. Put the butter in a small saucepan and melt over low heat. Add the rest of the ingredients and cook over low heat until the parsley is wilted. Keep the sauce warm and serve over the steaks as soon as they are done.

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