Peppered Steak

Yield: 2 servings

Ingredients:

2 – 1 ½ – 2” thick New York strip steaks

½ teaspoon salt

1 tablespoons peppercorns

Steps:

1. Rub steaks on both sides with salt.
2. Place steaks on a plate, uncovered, in the ice box for 24 hours.
3. Remove steaks from icebox one hour before cooking to allow to come to room temperature.
4. Crack peppercorns in a motor with pestle. 
5. Place cracked peppercorns on a plate.
6. Press top and bottom of each steak onto coarsely ground black pepper to coat.
7. Preheat oven to 425°F.
8. Heat medium cast-iron skillet over medium-high heat.
9. Add oil to skillet.
10. When oil shimmers, add steaks.
11. Sear until that bottom side of the steak is browned.
12. Use tongs to turn steaks on each side until browned.
13. Transfer skillet to oven.
14. Roast steaks until they reach the desired degree of doneness (Rare – 130°F, Medium – 135°F).
15. Remove from oven and allow to rest for 5 minutes.
16. Plate steaks.
17. Garnish
18. Serve.