Peppered Steak


Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.

In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it starts to sizzle.

For steaks cut 1 to 1 ½ inches thick, four minutes per side will give you a medium rare steak. If you prefer your steak medium, increase the cooking time to a total of six minutes per side.

Add the steaks to the hot oil and reduce the heat to medium.

When you cook the steaks do not move them around the pan. Let them sit on one side until it is time to turn them.

In the last two minutes of cooking, add the softened butter to the pan and using a spoon, braise the steaks with the melted butter by gently poring it over the steaks for the remaining cooking time.

Allow steak to rest for at least three minutes before you serve them this way the juices will redistribute inside the meat and the steak will be much juicier. If you serve it right away, the juices will come running out when you first cut into the steak.


8 tablespoons whole peppercorns, crushed into thickly ground pepper

4 New York or fillet mignon steaks, approximately 8 to 12 ounces each

4 tablespoons extra light olive oil or grapeseed oil

2 tablespoons salted butter, softened