Bloody Good Steak

1. 1

   Place peppercorns in plastic bag (ziploc-type) and smash with a hammer until they are coarsely crushed.

2. 2

   Drizzle meat on both sides with olive oil and salt. Rub peppercorns onto both sides, coating like steak au poivre.

3. 3

   Heat cast-iron skillet until very hot. Cook meat on both sides (3 to 4 minutes or so, depending on size of slab). Meat should be well-browned but still rare. Should be soft to the touch when pressed

4. 4

   Remove steak and drizzle liberally on both sides with vinegar. Let rest for 15 minutes. Slice and serve, spooning bloody juicy vinegar sauce onto meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.