For a classic steak au poivre, we recommend as fine a steak as you can find, such as a shell steak, also known as strip steak, New York strip, Kansas City strip, and strip loin. Filet mignon is also good for this recipe.
Trim the outer fat from the steak, or ask the butcher to do so.
Press the peppercorns into the meat on both sides.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
Grill the steaks for 7 minutes. Turn and grill for 8 to 10 minutes longer for medium-rare, or until they reach the desired degree of doneness. Transfer to a warmed serving platter and let the meat rest for a few minutes before serving.