Peppercorn Crusted New York Strip
- by Omaha Steaks
- Jun 13, 2020
Bring big-city flavor to your table with this recipe for Omaha Steaks Beef Strip Loin steaks. Salt and freshly ground pepper are used as simple but flavorful seasonings.
Peppercorn Crusted New York Strip
Bring big-city flavor to your table with this recipe for Omaha Steaks Beef Strip Loin steaks. Salt and freshly ground pepper are simple but flavorful seasonings. Try using Omaha Steaks Hawaiian Sea Salt for unique taste. Serve with roasted or grilled vegetables.
Servings: 5
Calories: 370kcal
Ingredients
- 1 oz. olive oil
- 4 ea. Omaha Steaks Boneless Strip Steaks
- 4 tsp. peppercorns
- 2 tsp. sea salt
Instructions
- In a spice grinder or a clean coffee grinder combine the 4 peppercorns and the salt. Grind until the pepper is coarsely ground. Do not over grind.
- Place the ground pepper and salt on a plate.
- Brush each side of the steak with olive oil and then press the steaks in the plate with pepper. Try to get as much pepper and salt to stick to each side as possible.
- Heat the olive oil in a sautee pan until smoking.
- Place the New York Strips in the pan and sear for 1-2 minutes on each side, until brown.
- Finish in a 225° oven for 10-15 minutes until desired doneness is achieved. 10 minutes for a medium rare 8 oz strip steak and 15 minutes for a medium rare 12 oz strip steak. (For medium rare steaks cook to 130° internal temperature.)
Nutrition
Calories: 370kcal | Protein: 41g | Cholesterol: 110mg | Sodium: 570mg
