Simple Peppercorn Steak
Prep time: 5 minutes
Total time: 15 minutes
Serves 4
Every once in a while, there’s nothing like a good steak, especially when it’s coated in freshly cracked black peppercorns. No need to wait until summer for the grill—a skillet is all you’ll need to whip up these delectable yet simple steaks.
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ingredients
- 1 tablespoon
- black peppercorns, cracked
- 2
- New York strip steaks (about 1-inch thick; 2 pounds total)
- ¾ teaspoon
- kosher salt
- 2 teaspoons
- canola oil
directions
Let steaks come to room temperature, about 20 minutes. Crack the pepper using the back of a small skillet until all of the round peppercorns are cracked. Dividing evenly, season the steaks with salt and pepper and rub with the oil.
Heat a large skillet to medium-high. Cook the steaks to desired doneness, 4 to 6 minutes per side for medium-rare. (To check the internal temperature of the steaks, insert a meat thermometer through the side to reach the center). Let rest 5 minutes before slicing against the grain.
meat temperature chart:
Rare: 115° - 120°F
Medium-rare: 125° - 130°F
Medium: 135° - 140°F
Medium-well: 145° - 150°F
Well-done: 155° - 160°F
helpful hints
- Trim the fat to remove any grey or waxy parts
- Using tongs, sear the side of the steaks in the skillet to brown the fat
- We like to use canola oil for its neutral flavor and high smoke point
tools needed
Cutting board, chef's knife, small skillet, large skillet, measuring spoons, tongs, meat thermometer
