Pepper-crusted New York Steak

Orem store winner, Kathy Soffe
Pepper-crusted New York Steak

5 Tbsp crushed peppercorns
5 Tbsp good olive oil
1 Tbsp kosher salt
1/2″ - 2″ New York steak or filet mignon

Simmer olive oil and crushed peppercorns on low for 7 minutes. Add koshersalt. Remove from heat and rub on both sides of steak. Put on a bakingsheet and cover with plastic and let sit at room temperature for 1 hour.Place a small amount of oil in a heavy frying pan and brown both sides ofthe steak. Try not to move it around in the pan in order to form a nicecrust. In the mean time preheat a cooking sheet with sides at 425 degrees.
Transfer browned steak to pre-heated cooking sheets and cook at 425 degreesfor 7 more minutes in the oven (for medium doneness).