Home-cooking with my aunt: Black Pepper Beef Steak?

Maybe you guys are familiar with Black Pepper beef stir-fry(黑胡椒牛柳)? This dish is an old school Cantonese dish.

Picture taken from seasonsoffoodtravel.wordpress.com/

My family has been making a weird version of this dish for years. Instead of stir-fried, its grilled. Instead of average cubed beef, fried once to get off the muskiness, it's an amazing quality steak. 

Our meat usually comes from  those guys: http://www.entrepotdeviandes.com/ . They got amazing thick steaks, but even better, their aged prime stuff is absolutely amazing. We used a 2 month old prime rib roast as our Christmas roast, it was absolutely out of this world. If you eat in some middle to higher end restaurants in Montreal, the meat may come from there. Great owner, great employees, great meat.

First step: the seasoning.

Ain't that hard, you need:

1 teaspoon Oyster Sauce

 2 teaspoon Dark Soy Sauce

1 half teaspoon of sugar per steak
A ton of freshly cracked black pepper. This is essential, think of it as the Asian version of steak au poivre.
Bam, the result. Big, thick steak covered in saucy goodness.

My dad likes to grill them. He does reverse searing, so he cook the steak at a low temperature, under searing required heat, to a few notches under the end of the desire doneness, and let it rest a bit before searing at high heat. Theirs a few advantages for this, the crust is able to form a lot quicker and faster, giving it a crunch.

The side was Gai Lan, boiled quickly in water, finished with canola oil and oyster sauce, and rice.

 I like to carve it when its not totally rested, just enough for the juices to be settled in most the meat, but still enough for it to unleash a some of juice. look at the juices captured by the rice.

We washed down with 2 great bordeaux, a 2005 and a 2009.

great meal indeed