Pepper Crusted Steak
submitted by James Vazquez (certified Sommelier) & Cory W Barnidge (owner/winemaker – 425Cellars)
INGREDIENTS
Instructions:
- Pull steak from refrigerator and allow to come to room temperature
- Light grill and set to high heat
- Season steaks with salt
- 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)
- Crush pepper using mortar or any other method
- Press steaks directly onto pepper and coat generously on both sides
- Light stove to medium high heat
- Place half of butter into skillet and place steaks on skillet while heating up
- When you hear sizzling, flip steaks and cook for 1 minute
- Pull steaks off and place on grill. Cook to desired. Rare 132-136 internal temp
- 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!