Pepper Encrusted Steaks
Were you beginning to wonder if I eat beef? I have no idea why I have not posted a beef recipe on bell’alimento. Seriously, we ARE beef eaters! Really we are LOL! We eat beef at least once a week and yet I have neglected to post any recipes. Well we’re going to rectify that right now. Going to start off the beef category right with this recipe!
There’s something so satisfying about a big, fat, juicy, melt-in-your-mouth steak! & This is one of those! No wimpy steaks allowed here; you really need a super nice cut of meat. We went with the Ribeye. A thick 2″ one at that. We only cooked 2 of these babies for our entire family & it was plenty (thank goodness because lets just say they were ‘spensive!)
This is hubs favorite way to make steaks, in the cast iron skillet! It’s a whopper of a skillet weighing probably as much as little man (well okay not really that heavy but it’s quite substantial – a two hand lift for sure). It’s no fun to clean but makes a mean steak!
You have to be sure that pan is smoking hot before you put the steaks down. Ah, love the sound of that sizzzzzzle pop pop pop POP when the steaks are placed in! My little coffee grinder works wonders on spices & takes all the elbow grease out of having to bash & pound them in the mortal in pestle! You just want to pulse it until it’s to a nice consistency with some texture to it, just not so much you’re pulling peppercorns out of your mouth! You’ll know when it’s just right. Also, you know I’m normally an olive oil girl but you have to use Canola oil here because olive oil will smoke at the high temperatures both on top & inside of the stove.
What you’ll need:
Good quality Steaks – We used 2″ Ribeyes that were 1 1/2 lbs each (oh yeah baby! No wimpy steaks here)
3 tbsp Fresh Ground Black Peppercorns
1 tbsp Caraway seeds
1 tbsp Sesame seeds
3 tbsp Canola Oil
What to do:
Allow your steaks to come to room temperature. Preheat oven to 500 degrees. Pat steaks dry with a paper towel & season all sides with salt & set aside. In a spice/coffee grinder place your peppercorns, caraway & sesame seeds & pulse together until at desired consistency. Press pepper mixture liberally onto steaks on all sides. Place a cast iron skillet with the canola oil over high heat until pan is smoking hot. When pan is ready, place your steaks into skillet for approximately 4 minutes on each side for medium. Transfer skillet to oven and cook for approximately another 6 minutes. Remove steaks from pan cover them loosely with tinfoil and allow them to rest for 5-10 minutes. Slice on bias & serve.
Goes great with:
Risotto, a nice big fat loaded baked potato & a great glass of red wine!
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