Peppercorn Steak
This is a great way to prepare steak - especially if you don't have access to a grill or it's too cold to grill. We used a meat thermometer to get it cooked just right and the peppercorn crust gives it just the right flavor. Originally served as part of Peppercorn Steak.
- Peppercorn Filet Mignon with Mushrooms (2002-11-13)
- Four Peppercorn Steak with Red Wine Sauce (2003-01-12)
Ingredients
- 2 12-ounce N.Y. strip steaks
- kosher salt
- black peppercorns (crushed)
- olive oil
- leftover merlot
Instructions
We start by putting the black peppercorns in a resealable plastic bag and crushing them with a heavy pan. We want coarse peppercorns to sprinkle on the steaks.
We heat a large saute pan over medium-high heat. We sprinkle salt and the crushed pepper on each side of the two steaks. When the pan is hot, we put in a little olive oil and the steaks. We cook over medium heat for 3 minutes on each side and test for doneness. We want the internal temperature to be at least 120 degrees for rare (pictured) or 130 degrees for medium-rare. When the steaks are cooked to perfection, we let them rest for 5 minutes while we prepare a quick sauce. We pour some merlot into the pan, scraping up the browned bits, and set the pan aside. We add some accumulated juices from the resting steaks to the wine sauce and then pour this over the steaks for a finishing touch.