How To Make Peppered Steak

Step 1: Cracked Black

Step 2: Trim The Fat

The fat on any steak helps keep the meat moist and delicious during and after cooking. Too much fat can smoke and burn. Trim the fat around your steak with a sharp knife. Leave a thin strip and discard any excess.

Step 3: Seasoned Steak

Season each 1 lb (450 g) New York steak (or any other cut) with generous amounts of salt. Most salt falls off or is cooked off during the process. It's important to cover all sides of the steak with salt (approximately 2 Tbsp). Next, cover each side of the steak with the cracked black pepper; making sure to push the peppercorns into the meat so they stick. Finish by drizzling a small amount of canola oil over the steak.

Step 4: Hot Heat

On a high heat, coat the bottom of the skillet, or heavy pan, with canola oil. Add the steak to the hot pan and press down until the entire bottom side of the steak is in contact with the pan. Cook 4-5 minutes on each side, or until the steak has a nice brown, caramel color on both sides. Once cooked through, remove the steak from the pan and let it rest for up to 10 minutes. This will allow the steak's juices to redistribute, making the meat even more moist.

Step 5: Slice And Serve

Once the steak has had a chance to sit, slice it into desired pieces. Serve by itself or with garlic aioli. Enjoy!