Pepper Crusted Steak

submitted by James Vazquez (certified Sommelier) & Cory W Barnidge (owner/winemaker – 425Cellars)


  • 2 – 6 ounce steaks (any cut)

  • 2 – Tablespoons black peppercorns or ground pepper

  • 2 – Tablespoons of butter

  • Salt to taste


  1. Pull steak from refrigerator and allow to come to room temperature
  2. Light grill and set to high heat
  3. Season steaks with salt
  4. If using fresh peppercorn, heat them up in skillet on medium high heat until you hear cracking (if using pre ground pepper, put 2 Tablespoons full on a plate)
  5. Crush pepper using mortar or any other method
  6. Press steaks directly onto pepper and coat generously on both sides
  7. Light stove to medium high heat
  8. Place half of butter into skillet and place steaks on skillet while heating up
  9. When you hear sizzling, flip steaks and cook for 1 minute
  10. Pull steaks off and place on grill. Cook to desired. Rare 132-136 internal temp
  11. When steak is cooked to liking, remove from the grill and let rest 5 minutes before slicing or serving

Serve with Spinach salad, fries and aioli

Wine pairing: This steak is packed full of flavor, so a racy Washington Medina Malbec or Red Mountain Heavenly Syrah from 425 Cellars!