SERVES 2 TO 3
SERVES 2 TO 3
This is a great recipe to make on the grill. Serve it with Vegetables Provençal (this page) and Celery Root Puree (this page). Piercing the steak with a fork before brushing it with olive oil makes the meat tender and gives it great flavor.
1 New York strip steak (2 pounds), trimmed of fat
3 tablespoons olive oil
4 tablespoons black peppercorns
4 garlic cloves, minced
Salt to taste
2 tablespoons butter
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh thyme
Heat grill to high. Pierce the steaks all over with a fork—at least 8 times—to let the oil penetrate. Rub with olive oil.
Crack the peppercorns with the bottom of a heavy saucepan. Combine with the garlic and salt to make a paste. Cover both sides of the steaks with the mixture.
For medium rare to medium steaks, cook on a hot grill for 4 to 5 minutes per side. Remove from heat and set aside for 10 minutes.
Melt the butter in a saucepan and add the herbs. Slice the steaks on the diagonal and drizzle with herb butter.