Coarsely cracked pepper pressed hard into both sides. Maximum heat the moment it hits the steel. A pan sauce built directly on the griddle using the caramelized residue the steak left behind. This is the peppercorn New York strip recipe that makes every other steak night feel like a warmup.
New York Strip Loin with Peppercorn Crust Recipe
|HALO
New York Strip Steak with Peppercorn Crust
HALO
2 people
10 minutes
12 minutes
American
Main
Press the cracked pepper firmly into both sides of each steak. Use the heel of your hand and press hard, the pepper needs to be embedded into the surface of the meat rather than sitting loosely on top. Season the edges with pepper as well.
Ingredients
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2 New York strip steaks, 2.5–3cm thick (approximately 280g each)
1 tablespoon neutral oil
Flaky sea salt
3 tablespoons coarsely cracked black pepper
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3 tablespoons unsalted butter
2 cloves garlic, finely sliced
2 tablespoons brandy or cognac (optional but worth it)
100ml beef stock
2 tablespoons heavy cream
1 teaspoon Dijon mustard
1 teaspoon coarsely cracked black pepper
Flaky sea salt to taste
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Fresh flat leaf parsley
Watercress
Directions
Remove the steaks from the refrigerator 45 minutes before cooking. Pat completely dry with paper towels. Season both sides generously with flaky sea salt.
Crack the black pepper coarsely. Use a mortar and pestle or place peppercorns in a zip-lock bag and crush with a heavy pan. The pieces should be irregular and chunky, some almost whole, some cracked in half. This texture is what creates the crust rather than a coating.
Press the cracked pepper firmly into both sides of each steak. Use the heel of your hand and press hard, the pepper needs to be embedded into the surface of the meat rather than sitting loosely on top. Season the edges with pepper as well.
Heat your Elite Griddle to maximum temperature on the primary cooking zone. Add a thin film of neutral oil. The pepper crust requires immediate intense heat to set.
Place the steaks on the griddle pepper-side down. The pepper will crackle and smoke immediately, this is correct. Leave completely alone for 3–4 minutes. The pepper crust is forming against the steel and setting into the surface of the meat. Flip once when the steak releases naturally.
Cook for a further 3 minutes on the second side. Check internal temperature: 54°C (130°F) for medium-rare. Remove and rest on a board for 5 minutes.
While the steaks rest build the pan sauce directly on the griddle. Reduce the heat to medium-low. Add butter and sliced garlic to the surface and cook for 60 seconds until the garlic is golden. Add brandy if using, it will bubble aggressively and any flames will subside within seconds. Add beef stock and reduce by half for approximately 2 minutes. Add cream, Dijon mustard, and cracked pepper. Stir continuously until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt. The sauce should be rich, peppery, and slightly sharp from the mustard.
Plate the steaks whole or sliced against the grain. Spoon the peppercorn sauce directly over the top. Finish with fresh parsley and watercress alongside. Serve immediately.
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