NY Steak with Black Peppercorns

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new york steak

Who needs grill marks? NY Steak + black peppercorns = ? Remember when Harold McGee’s “On Food & Cooking” book burst the myth of how to cook meat? The “flip your steak once/searing locks in juices” myth was scientifically discredited for the good of all mankind – ok, well at least for us carnivores ? But here’s proof: we flipped this steak every 20-30 seconds for about 15 minutes to build a perfectly charred crust, all the while slowly reaching a rosy red, medium rare 135°F interior. That technique has served us well over the years, in more ways than one.

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NY Steak with Black Peppercorns

new york steak

NOTE: For more details on this recipe, watch Episode #1 of “5 Minute Friday” on our Instagram TV channel (IGTV).

You can also find it on our Instagram profile page @ediblesf.

  • Author: Edible San Francisco
  • Prep Time: 24 hours
  • Cook Time: 15 minutes
  • Total Time: 24 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Main course
  • Method: Grill
  • Cuisine: California

Ingredients

Scale
  • 2 New York Steaks, approximately 2 inches thick
  • 2 tablespoons Diamond kosher salt
  • 4 tablespoons black peppercorns
  • 2 tablespoons coarse sea salt

Instructions

  1. Sprinkle both sides and ends of each steak with 1 tablespoon of the kosher salt.
    Put the steaks on a wire rack, over a plate or tray, and chill uncovered in the fridge for 4 hours and up to 24 hours.
  2. Remove the steaks from the fridge 30 minutes before firing up the grill. Since the core of each steak will still be chilled when you put it on the grill, you’ll be able to build up a nice surface crust without overcooking the meat.
  3. Start a fire in your grill with using about 1.5 chimneys full (for a gas grill, set the
    temperature to at least 500°F). (We use mesquite charcoal for grilling steaks
    because it burns hotter than charcoal briquets.)
  4. While the fire is heating up, pat all sides of the steaks dry with paper towels. Using a mortar and pestle, coarsely grind the peppercorns and sea salt and pat them onto all sides of the steaks.
  5. When the coals have burned down to glowing ash with no visible flames, put the steaks directly over the coals and cook by flipping the meat every 30 seconds. Be sure to stand the steaks up on the sides so those surfaces are browned as well.
  6. Begin checking the internal temperature after 10 minutes and remove from the grill when it reaches 135°F for medium rare (the FDA recommends 140°F for medium rare).
  7. Transfer the steaks to a plate and let rest for at least 10 minutes before slicing and serving. 

Nutrition

  • Serving Size: 4

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