HOW TO COOK PEPPER STEAK RECIPES

Steps:

• Let steak sit at room temperature for 30 minutes.  Preheat oven to grill and position rack closest to heating element. On a baking tray, rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired. Broil steak about 10 to 12 minutes, flipping halfway through. Internal temperature of steak should be 51°C for rare, 57°C for medium rare, and 62°C for medium. Let steak rest for 10 minutes before slicing, against the grain. Let steak sit at room temperature for 30 minutes.  Preheat oven to 225°C. Rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired. Preheat a large oven-safe pan, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates. Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Flip steak then transfer immediately to preheated oven. Roast until internal temperature of steak is 51°C for rare, 57°C for medium rare, and 62°C for medium, about 8 to 10 minutes. Let steak rest for 10 minutes before slicing, against the grain.

Steps:

• Let steak sit at room temperature for 30 minutes.  Preheat oven to grill and position rack closest to heating element. On a baking tray, rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired. Broil steak about 10 to 12 minutes, flipping halfway through. Internal temperature of steak should be 51°C for rare, 57°C for medium rare, and 62°C for medium. Let steak rest for 10 minutes before slicing, against the grain. Let steak sit at room temperature for 30 minutes.  Preheat oven to 225°C. Rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired. Preheat a large oven-safe pan, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates. Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Flip steak then transfer immediately to preheated oven. Roast until internal temperature of steak is 51°C for rare, 57°C for medium rare, and 62°C for medium, about 8 to 10 minutes. Let steak rest for 10 minutes before slicing, against the grain.