New Taste Journal
Whole Grain · Whole Food · Big Flavors
Peppercorn Crusted Sirloin for Thanksgiving
1 New York Sirloin, boneless and well trimmed about 2 1/2 to 3 pounds
1/3 Cup Whole Black Peppercorns
2 Good Pinches Salt
Leave the meat outside of the fridge for an hour or two before cooking to take the deep chill out of the center.
Whole black pepper ready to be crushed.
Place peppercorns into a gallon freezer bag.
Press out all of the air and seal the bag.
Find a heavy cleaver, kitchen mallet or hammer.
Smash / crush the peppercorns.
Place pepper onto a large platter.
Ask your butcher for a large piece of New York steak that would resemble a brick.
Steak should weigh close to three pounds.
Also mention that you don't want the vein end.
Trim off the tail, as seen in photo.
Trim off any excess fat.
This well trimmed steak weighs about 2 1/4 pounds.
Sprinkle salt all over the steak.
Place steak into peppercorns and press well.
Pepper will stick to the steak.
Turn steak on all four sides to coat with pepper.
Place cast iron pan onto the bbq grill.
Turn heat to high; heat the pan for 10 minutes.
Place steak into hot pan and close the lid.
Cook for five minutes.
Turn steak over and cook for five more minutes.
Continue to cook and turn every five minutes for a total of thirty minutes, keeping the lid down except when turning.
Remove steak from pan and insert thermometer.
Steak should read about 130 degrees.
Let steak rest for a few minutes before slicing.
Slice the steak as you would slice a loaf of bread.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.