Orange Pepper Steaks

Beef tenderloin steaks crusted in coarse black pepper, then broiled and basted with a sweet-sharp glaze of orange marmalade, apple cider vinegar, and ground ginger. Five ingredients total, and the contrast between the peppery crust and the sticky citrus glaze is what makes this so much more than a plain steak.

Pressing the pepper into both sides of the steaks before broiling creates an even, crunchy bark. Coarse-ground pepper holds up better under the broiler’s high heat than fine-ground, which can burn and turn bitter. You want those larger flakes to crack between your teeth and release their heat alongside the sweet marmalade.

The glaze goes on in two passes: once before the flip, once after. This layering builds up a thicker, stickier coating that caramelizes under the broiler instead of just running off into the drip pan. The vinegar in the mixture keeps it from being cloyingly sweet and adds a tang that brightens the rich beef.

Pro Tips

• Use coarse-ground pepper, not fine. The recipe specifically calls for it, and it matters. Fine pepper burns under the broiler and turns acrid.
• Position the rack 2-3 inches from the heat. Too close and the marmalade scorches before the steak cooks through. Too far and you lose the caramelization.
• Use a meat thermometer for doneness: 140°F (60°C) for rare, 160°F (71°C) for medium.
• Let steaks rest 5 minutes after broiling so the juices redistribute.

Variations

• Swap orange marmalade for apricot preserves for a milder, less citrusy glaze.
• Add a splash of soy sauce to the glaze for a teriyaki-inspired umami twist.
• Grill instead of broiling for a smokier char and more pronounced grill marks.