Entrée: United States – Pittsburgh-Style Peppercorn Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 6 min

Additional 5 min

Total 21 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 New York strip steaks (1-inch (2.54 cm) thick, about 10 oz (285 g) each)
2 tbsp (30 ml) olive oil
Coarse kosher salt to taste
1 tbsp (15 ml) mixed peppercorns, coarsely cracked
2 tbsp (28 g) unsalted butter

Show original ingredient measurements

2 New York strip steaks (1-inch thick, about 10 oz / 285 g each)
2 tbsp (30 ml) olive oil
Coarse kosher salt to taste
1 tbsp mixed peppercorns, coarsely cracked
2 tbsp (28 g) unsalted butter

Instructions

1. **Preparation:** Allow the steaks to come to room temperature for about 30 minutes. This helps them cook evenly.

2. **Season and Coat:** Pat the steaks dry with a paper towel. Rub both sides with olive oil, then press the cracked peppercorns onto the surface. Season with a pinch of kosher salt.

3. **Heat the Pan:** Place a heavy cast-iron skillet on the highest heat setting. Wait until it is very hot and starting to smoke lightly.

4. **Sear the Steaks:** Add the steaks to the skillet. Sear each side for about 2-3 minutes to achieve a dark, crispy crust while keeping the inside rare to medium-rare.

5. **Rest and Butter Finish:** Remove the steaks from the pan and let them rest on a plate for 5 minutes. During this time, melt the butter in the skillet with any remaining steak juices, then spoon it over the resting steaks before serving. Enjoy the peppery kick with each charred bite.