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Black Pepper-Crusted Steaks

Source of Recipe


Greg Atkinson






List of Ingredients



• Four 12-ounce New York steaks
  
• Vegetable oil
  
• Kosher salt
  
• 1 cup cracked Tellicherry or high-grade black peppercorns
  






Instructions



1. Build a hardwood fire in a backyard barbecue and allow the wood to burn for 45 minutes, or until it settles into a pile of red-hot glowing coals. If using a gas broiler, preheat the broiler.
   
   
2. Coat the steaks lightly with the oil and sprinkle generously with kosher salt. Just before you put the steaks on the grill, press each side of each one into the cracked peppercorns to coat.
   
   
3. Grill each steak 3 to 4 minutes in one position, then, without flipping it over, turn 45 degrees and grill 3 to 4 minutes longer. Flip the steak and grill 5 to 7 minutes for medium-rare.
   
   Serves 4
   
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   NOTES
   
   Pepper-crusted steaks can be pan-seared, but unless you have a really good ventilation system by your stove, it's better to grill these outdoors.
   
   Authentic Tellicherry pepper is available from World Merchants by calling (206) 682-7274, or ordering via its website, www.worldspice.com.