Simple Peppercorn Steak
Active Time: 10 minutes | Total Time: 35 minutes | Serves Serves 4 | Watch Video | Gluten Free
- 1 tablespoon black peppercorns, cracked
- 2 New York strip steaks (about 1-inch thick; 1 pound each)
- ¾ teaspoon kosher salt
- 2 teaspoons canola oil
Let the steaks come to room temperature, about 15 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
This recipe was printed from: