Peppered Steaks
Indulge in the bold and savory flavors of Peppered Steaks, a timeless recipe that highlights the essence of perfectly seared New York strip steaks. Coated in a generous crust of coarsely crushed black peppercorns and seasoned with kosher salt, these 1-inch thick steaks are expertly seared to achieve a golden-brown crust while remaining tender and juicy. Enhanced with the rich aroma of melted butter, smashed garlic, and fresh rosemary and thyme sprigs, each bite bursts with herbaceous and buttery goodness. This quick and elegant dish is ready in just 30 minutes, making it ideal for special occasions or an elevated weeknight dinner. Serve these succulent steaks with a drizzle of the flavorful pan juices and let the centerpiece of your meal impress. Perfectly cooked steak has never been this approachable—or this irresistible.
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Recipe Information
Ingredients
- 4 pieces New York strip steaks (1-inch thick)
- 4 tablespoons Black peppercorns, coarsely crushed
- 2 teaspoons Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, smashed
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
Instructions
Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Evenly coat both sides of each steak with the crushed black peppercorns and kosher salt. Press the seasonings gently into the meat to help them adhere.
In a cast-iron skillet or heavy-bottomed pan, heat the olive oil over medium-high heat until it begins to shimmer.
Carefully place the steaks into the hot skillet, ensuring they are not overcrowded. Sear the steaks for 2-3 minutes per side to create a golden-brown crust.
Reduce the heat to medium-low, add the butter, smashed garlic, rosemary sprigs, and thyme sprigs to the skillet.
Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for an additional 1-2 minutes on each side, or until the steaks reach your desired level of doneness (130°F for medium-rare, 140°F for medium).
Transfer the steaks to a cutting board and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice and serve the steaks immediately, garnished with any remaining butter from the pan and a fresh sprig of rosemary if desired.
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 0.3 g | ||
| Protein | 252.0 g | 504% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3107 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
