I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak.
Very often when making this steak by merely rubbing in the peppercorns, the peppercorns fall off when searing it.
One method I've heard of was to baste the meat with an egg white and then rub it in the pepper. Just curious if there are any other better ways.
Any ideas?
Best Answer
Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.