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 (November 13, 2002)
- Four Peppercorn Steak with Red Wine Sauce (January 12, 2003)
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.
Ingredients
- black peppercorns
- 2 12-oz New York strip steaks
- kosher salt
- olive oil
- leftover merlot
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Kid job
Crush the peppercorns coarsely in a resealable bag with a heavy pan.
Grown-up
Heat a large sauté pan over medium-high heat. Season both sides of the steaks with salt and the crushed pepper. Add a little oil, then the steaks, and cook over medium heat 3 minutes a side, to 120°F for rare or 130°F for medium-rare. Rest them 5 minutes.
Pour some merlot into the pan and scrape up the browned bits. Add the juices from the resting steaks and pour over them.