Triple Pepper Crusted New York Strip Steak
This recipe combines a bold, vibrant blend of coarse sea salt, smoky Korean gochugaru, sharp red chili flakes, and pungent black pepper to create a deeply caramelized crust when seared over high heat.
Ingredients
- ✔ 2 thick-cut New York strip steaks (approx. 12 to 14 oz each, 1 ½-inches thick)
- ✔ 1 ½ tablespoons high-smoke-point oil (such as grapeseed), plus more for drizzling
- ✔ 3 tablespoons Martha Stewart’s Triple Pepper Mix Seasoning
- ✔ 2 tablespoons unsalted butter
- ✔ 2 cloves garlic, smashed
- ✔ 2 sprigs fresh thyme or rosemary
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Instructions
- Remove the steaks from the refrigerator 30 minutes before cooking to come to room temperature so they cook evenly throughout.
- Pat the steaks dry with paper towels, apply a light coating of oil, then generously press the seasoning onto all surfaces.
- Heat a cast-iron skillet until smoking, add the oil, then sear the steaks 3 to 4 minutes per side for a browned pepper crust.
- Reduce the heat to medium, render the fat on the edges for 1 minute, then add the butter, garlic, and herbs and baste the steaks for 2 minutes.
- Continue basting until the internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer to a cutting board, rest 5 to 7 minutes, slice against the grain, and serve with the pan juices.