We start with a strip steak. Dry age it for 1 day in the fridge before adding salt and crushed peppercorns to the surface. A quick pan sear will form an amazing crust that keeps the meat tender while adding to the texture of the steak. This is a classic recipe for a reason!
Special Equipment Needed for this Dish?
A cast iron pan is your best friend here. If you don’t have one, you can use a heavy skillet. The trick is to get the pan nice and hot before you sear, oh, and also turn on your ventilating fan 🙂
To crush the peppercorns, you can use either a smaller cast iron pan or a meat mallet with a towel. You could even use a mortar and pestle, if you have one. I caution against using a spice grinder as it has the tendency to grind it too fine. You want course cracked pepper.
Can this recipe be made in advance?
If you want to serve the steak as a salad, then yes. If you wish to enjoy it warm, while the crusty peppercorn top is still in tact, then no.
Can this dish be frozen?
Yes, but please read above . . . .
What can I serve alongside this dish?
I elected to serve it with roasted baby potatoes and garlic spinach. It’s a dish that cries out for potatoes, so whether they be roasted, fried, scalloped or gratin-ed, you can’t go wrong. Think simple, though. Let the steak shine!
