Pepper Crusted Sear-Roasted Steaks

Pepper Crusted Sear-Roasted Steaks
Photo by Ben Fink


  • 2 New York strip or sirloin steaks (6 to 8 oz. each), ¾ inch thick, patted dry
  • Olive oil for the pan
  • 2 to 3 Tbs. butter, sliced
  • 1-½ Tbs. coarsely ground black peppercorns
  • ½ cup red wine (Cabernet Sauvignon or Pinot Noir)
  • Salt

Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until...

View full recipe at Fine Cooking


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