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Steak and black pepper. Its pretty much a classic pairing where you know you can’t go wrong. Though this recipe has just a little more pizzazz than your classic pepper crusted fillet, it’s still super easy and comes out amazing. It also takes only five minutes of hands-on time, which is a super bonus! I like to take the extra step of toasting the peppercorns before marinating because I feel like this “waked them up” a bit. If you’re pressed for time, just skip it.
2 1-pound ribeye steaks (about 1/2-inch thick)
3 tablespoons Szechuan peppercorns
3 tablespoons good-quality honey (raw preferred)
1 clove fresh garlic, peeled and grated
1/2 teaspoon Haddar Kosher Salt
3 tablespoons Gefen Olive Oil, plus more for the pan
thyme leaves, if desired
finishing salt, if desired
In a dry, large, heavy-bottomed skillet, heat the peppercorns over low-medium heat, shaking occasionally, until they begin to smell fragrant, about two to three minutes. Allow to cool.
In a large zip-top bag, add the steaks, the cooled peppercorns, honey, garlic, salt, and oil. Shake the bag to ensure the entire steak is marinating. Allow to sit at room temperature for about 30 minutes (and up to eight hours).
Heat the same pan used to toast the peppercorns over medium-high heat until you are unable to hold your hand two inches above it without pulling away. Add enough oil to coat the bottom of the pan.
Lay one steak away from you into the pan and do not move the steak for one and a half minutes so that you create a nice crust. Once this crust forms, flip the steak over to the other side and cook for another one and a half minutes or until a nice crust forms.
Remove the steak from the heat and allow to rest for 10 minutes before sprinkling with finishing salt and thyme leaves and serving.
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