Black Pepper Grilled Steak
黑椒烤牛排 · hēi jiāo kǎo niú pái
My uncle in Haidian cooked this every National Day weekend — he’d crack whole Sichuan peppercorns *and* black peppercorns together in his old mortar, saying ‘two peppers make one courage’ before lighting the charcoal.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- flank steak牛腩排（或牛肩肉）🛒 local400 g
- black peppercorns (whole)黑胡椒粒（整粒）🛒 local15 g
- light soy sauce生抽🏮 asian20 ml
- sesame oil芝麻油🏮 asian10 ml
flank steak: Ask butcher for flank steak cut 1.5 cm thick; if unavailable, use top blade steak.
black peppercorns (whole): Must be whole — pre-ground loses aroma too fast. Use a mortar or pepper mill.
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Instructions
1Pat steak dry. Score both sides diagonally with shallow 1-cm cuts — helps tenderize and absorb marinade.
浅切不深割
2In a mortar, crush black peppercorns until coarsely ground (not powder). Transfer to a small bowl.
粗粒才够香
3Mix crushed pepper, light soy sauce, and sesame oil. Rub mixture all over steak. Marinate 15 minutes at room temperature.
室温腌更透
4Heat grill to medium-high (200°C / 390°F). Grill steak 4–5 minutes per side for medium-rare, pressing lightly with tongs to check springiness.
中高火锁汁
5Rest steak on a warm plate, loosely covered, for 8 minutes before slicing thinly against the grain.
静置保肉汁
🔍 Look for 8 分钟 · 8 minutesVisual: 切开时表面微渗汁水，但无清水状渗出。Juices pool slightly at the surface but don’t run clear when sliced.
You know it's right when: 中心温度稳定在55–60°C（130–140°F）。Internal temp holds at 55–60°C (130–140°F).
Tips
- · Never skip resting — it redistributes juices and prevents dryness.
- · Slice *against* the grain: look for parallel muscle fibers and cut perpendicular to them.
- · Pair with grilled scallions and a splash of Chinese black vinegar on the side.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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