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Simple Peppercorn Steak


This delicious no-frills dish has a bit of a kick, thus bumping it to the preferred list for the elder Seinfeld son who loves all things spicy (the family calls him "Little Tabasco"). "I like this really rare, he says. "And the more pepper, the better!"

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  • 2 New York strip steaks (about 1" thick, 1lb each)
  • 1 T whole black peppercorns
  • 2 t canola oil
  • 1 t kosher salt (1/2t + 1/2t)


Preparation time 30mins
Cooking time 50mins
Adapted from


Step 1

1. Take the steaks out of the fridge & let come to room temp, about 20 min. Meanwhile, crack the pepper using the bottom of a small skillet until all the peppercorns are crushed.
2. If there is a lot of fat attached to the steak, trim it off w/a chef's knife. Drizzle each steak w/ 1/2t of oil & rub into both sides. Measure 1/2t of the salt, then pinch & sprinkle over the tops. Turn the steaks over & season the same way w/the remaining 1/2t salt. Rub the cracked pepper into both sides.
3. Place a lg skillet on the stove & turn the heat to med-high. When the skillet is hot (after 1 min or 2), add the steaks. Cook the steaks on the first side until a deep brown crust has formed, 4-6 min. Flip the steaks & cook 4-6 min more for med-rare, 125F −130F internal temp. Using tongs, hold each steak to sear the fat on the edges. Transfer the steaks to a cutting board & let rest 5 min before slicing.

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