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Pepper-Crusted Sear-Roasted Steaks

Source of Recipe


Fine Cooking



List of Ingredients



• 2 New York strip or sirloin steaks (6 to 8 ounces each), 3/4-inch thick, patted dry
  
• Salt
  
• 1-1/2 Tbsp coarsely ground black peppercorns
  
• Olive oil for the pan
  
• 1/2 cup red wine (Cabernet Sauvignon or Pinot Noir)
  
• 2 to 3 Tbsp butter, sliced
  






Instructions



1. 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.
   
   
2. 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 nicely browned on one side, about 3 minutes. Flip the meat over and put the skillet in the oven. For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil.
   
   
3. With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium-high. Add the wine and cook until it's reduced to 2 tablespoons, about 7 minutes, scraping up the browned bits with a wooden spoon. Whisk in the butter, a slice at a time, whisking until completely melted. Taste and adjust the seasonings. Drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
   
   Serves 2