Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pepper Crusted Sear-Roasted Steaks

Ben Fink

Servings: 2

Served with a simple radish and parsley salad and roasted potatoes, this steak is actually part of a quick Valentine’s Day dinner menu, but don’t wait for Valentine’s Day to make it. It calls for just a handful of ingredients; we suggest making it any time you’ve got those last two inches left in a bottle of Cabernet Sauvignon or Pinot Noir.


  • 2 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
  • Salt
  • 1-1/2 Tbs. coarsely ground black peppercorns
  • Olive oil for the pan
  • 1/2 cup red wine (Cabernet Sauvignon or Pinot Noir)
  • 2 to 3 Tbs. butter, sliced


  • Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minutes. Flip the meat over and put the skillet in the oven. For medium-rare steaks, roast for 3 minutes for 6-oz. steaks; 4 minutes for 8-oz. steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil.

    With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it’s reduced to 2 Tbs., about 7 minutes, scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.


Rate or Review

Reviews (4 reviews)

  • user-3576035 | 06/27/2015

    Delicious, easy prep. Timing perfect. I used a more complex sauce, but this has perfect instructions for sear-roasted steaks.

  • Tonic_Writes | 02/06/2014

    This recipe converted my husband from thinking the only way to cook steak was on a grill - which is quite an accomplishment! The only reason I didn't give it 5 stars was because we weren't crazy about the sauce (preparation/time/taste) We prefer a more peppery, less winey sauce, but that's us. Will never grill steak again!

  • jmajs | 03/27/2011

    House favorite! Easy and elegant. Highly recommended.

  • User avater
    SweetJLee | 02/24/2008

    Fabulous steaks! I roasted for about 6 minutes to get medium doneness and they were perfect. The sauce is simple to make and quite good. Looking forward to using this one at a dinner party!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial