Beef Steaks with a Black Pepper Dip

Preparation info

  • Serves


    • Difficulty


Appears in

Mighty Spice Cookbook

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

This peppery, Cambodian-inspired dipping sauce goes perfectly with the juicy steak. My favourite steak is a rib-eye, brought to room temperature and cooked really quickly so it’s nice and rare, but you can use any of the different cuts you like and cook them whichever way you prefer.


  • 4 rib-eye steaks, about 250 g/9 oz each
  • 2


  1. Remove the steaks from the refrigerator at least 20 minutes before cooking, so they are not too cold to cook evenly. Season both sides with a good pinch of salt and pepper.
  2. To make the dipping sauce, blend the garlic and salt to a paste in a mini food processor. Alternatively, you can sprinkle the salt over the garlic cloves and crush them with the back of a kn