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Pepper Crusted New York Steak with Gremolata

I love a good grilled steak, but as Fall approaches, I find myself thinking of comfort, a cozy sweater, a glass of red wine and this unforgettable steak. It has a buttery, caramelized crust with a healthy dose of cracked peppercorns that pack a punch. I drizzle it with a gremolata and serve it with a fresh tomato salad. It’s a perfect nod to summer, and hints at Fall.
Course: Meat and Poultry
Yield: 4 people

Materials

For the Steak

  • 4 New York Steaks
  • 5 Tbspns Coarsely Ground Black Peppercorns
  • 3 Tbspns Sea Salt
  • 2 Tbspns Butter
  • Canola Oil

For the Gremolata

  • 1 cup Italian Flat Leaf Parsley tightly packed
  • 1/2 cup Extra Virgin Olive Oil
  • 2 cloves Garlic
  • 1 Lemon juice plus zest
  • Salt and Pepper qb

Instructions

For the Steak

  • Preheat the oven, and a cast iron skillet. Place the skillet over medium heat for at least 10 minutes, rotating it every once in a while. This will help it heat evenly.
  • In the meantime, crack the peppercorns. Lay them out on a piece of aluminum foil. Fold the foil over the peppercorns to cover them and give them a few whacks with the smooth side of a meat mallet. The idea is to crack them in half, so the raw edges will dig into the meat and stick.
  • Pat the steaks dry with a paper towel.
  • Season both sides with generous amounts of salt.
  • Press the cracked peppercorns into the steak.
  • Once the pan is preheated, add just enough oil to coat the bottom of the pan.
  • Lay the steaks down in the pan to sear, about two to three minutes on each side. Be careful not to over crowd the pan or it will reduce the temperature and the steaks will not get that crunchy, caramelized texture.
  • I like my steak on the rare side, so I don't often use the broiler, but if you prefer your steak medium or medium well, transfer to the oven to finish cooking under the broiler. The best way to tell if your meat is done is to use a thermometer. It will give you the most accurate results.
    Rare: 125 degrees
    Medium Rare: 130 degrees
    Medium: 145 degrees
    Medium Well: 150 degrees
    Well: 160 degrees
    Note: The meat will continue to cook after you've pulled it out of the pan. You should expect the temperature to rise about five degrees.
  • Remove steaks from the pan and top with butter. Allow the steaks to rest for ten minutes before cutting into them.

For the Gremolata

  • Finely chop the parsley and garlic and add to a mixing bowl (a perfect time to pull out your mezzaluna, if you have one).
  • Add the lemon zest.
  • Add the olive oil. Mix until combined and season with salt and pepper, to taste.
    Note: Avoid using a food processor. It doesn't achieve the same texture and emulsifies the mixture making it more similar to a salad dressing than a true gremolata.
  • Spoon over the steak just before serving. Enjoy!