January 3

Peppercorn Steak

What a fantastic meal! We've been feeling a little iron-deficient recently, so steaks were definitely in order. Since it's a little cold out, we cooked the steak on the stove tonight rather than grill it. All things considered, this might be a superior preparation method - the peppercorn crust is wonderful.

Peppercorn Steak [View Recipe]
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Ingredients

2 12-ounce N.Y. strip steaks
kosher salt
black peppercorns (crushed)
olive oil
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.
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Salad with sherry wine vinaigrette

Peppercorn Steak

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Instructions