* 2 New York Strip steaks , about 1-inch thick and 1 pound each
* 1 tsp. kosher salt
* 1 Tbsp. black peppercorns , crushed
* 2 tsp. canola oil
Crush peppercorns with the edge of a small sauté pan. Trim off fat cap and gristle on the steaks. Season all sides of steak with salt, pepper and canola oil. Take care to season more where the steak is thicker. Leave steak at room temperature to season about 10 minutes. Heat a grill pan or sautee pan. Add steaks to the pan and cook until it reaches your preferred doneness. For rare, cook for about 6 minutes or until a meat thermometer reaches 115; for medium-rare: 120; for well: 145. Flip steak over and place on opposite (unused) side of pan halfway through cooking time.