Grilled Ribeye Steaks with Black Peppercorn Gravy

Ingredients:

For the gravy:

¼ cup All-Purpose Flour
½ cup Magnolia Gold Butter
1½ cup beef stock
2 tbsp whole peppercorns, freshly crushed
½ tbsp liquid seasoning
4 pc Ribeye Steaks (about 200g each)
Salt and pepper to taste

Procedure:

1.  To make the gravy, add in flour in a saucepan over medium heat. Stir in butter until well combined to form a roux. Add in beef stock and whisk to make sure no lumps are formed. Add in peppercorns and liquid seasoning. Let simmer over low heat for 3-4 minutes. Set aside.
2.  Season steaks with a little salt and pepper on both sides.
3.  Heat grill pan over high temperature and brush a little oil onto pan. When the grill pan is smoking hot, lower heat to medium temperature, then grill the steaks.
4.  Cook the steaks on each side depending on the doneness that you prefer. 2 minutes for medium rare, 3 minutes for medium, and 4 minutes for well done.
5.  Place steaks onto prepared plates and pour gravy on top or serve on the side.

TIP: To achieve perfect grill marks on your steaks, simply grill your steaks on a 10 o clock angle. After 2 minutes turn the steak into a 2 o clock position to achieve grill marks.

Serves 4