PEPPERY RECIPES

Steps:

• Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

Steps:

• Pat steak dry with paper towels and generously season all over with kosher salt and 1½ tsp. black pepper (or more if you like). Let sit 15 minutes.
• Heat oil in a medium skillet, preferably cast iron, over medium-high. Cook steak, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and repeat on second side until browned, about 3 minutes. If steak has a fat cap, stand it on its side with tongs and cook until browned, about 3 minutes (an instant-read thermometer inserted into the thickest part should register 120° for medium-rare). Transfer to a cutting board; let rest 15 minutes. Slice steak against the grain ?"–¼" thick.
• Working with 1 skewer at a time, thread skewer through a strip of steak near a short end. Slide a cube of cheese, then a piece of cherry pepper onto skewer. Thread opposite side of steak onto skewer to close. Push steak, cheese, and cherry pepper snugly against one another to form a compact bundle situated toward the tip of the skewer.
• Arrange skewers on a large plate. Drizzle with oil and sprinkle with sea salt and black pepper.