Peppercorn-Crusted New York Strip
Add a surprising burst of fiery flavors to your favorite steak with this super-simple peppercorn-crusted New York strip recipe.
Servings: 4 servings
Ingredients
- 4 10 oz. Omaha Steaks Boneless New York Strips thawed
- 1 oz. olive oil plus additional to coat steaks
- 4 teaspoons peppercorns
- 2 teaspoons sea salt
Instructions
- Preheat oven to 225 degrees Fahrenheit.
- Add peppercorns and salt to a clean spice or coffee grinder and grind until coarse – do not over-grind to smooth.
- Spread ground pepper and salt mixture evenly on a large plate.
- Brush all sides of thawed steaks with olive oil and then press onto pepper plate for an even coating, applying as much of the mixture to the steaks as possible.
- Heat 1 oz. olive oil in large sauté pan until it starts smoking, then place seasoned steaks in pan and sear for 1-2 minutes on each side until brown.
- Transfer steaks to a large ovenproof or cast-iron skillet and finish in oven for 10-15 minutes until desired doneness is achieved, as per a meat thermometer. Refer to our helpful Steak Cooking Chart to determine the temperature required for your preferred doneness.