Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 2 whole Ribeye Steaks
- 3 Tablespoons Fresh Ground Black Peppercorns
- 1 Tablespoon Caraway Seeds
- 1 Tablespoon Sesame Seeds
- 3 Tablespoons Canola Oil
- Kosher Salt To Taste
Preparation Instructions
Allow your steaks to come to room temperature. Preheat oven to 500 degrees. Pat steaks dry with a paper towel and season all sides with salt; set aside.
In a spice/coffee grinder, place your peppercorns, caraway and sesame seeds; pulse together until they are at desired consistency. Press pepper mixture liberally onto steaks on all sides. Place a cast iron skillet with the canola oil over high heat until pan is smoking hot. When pan is ready, place your steaks into the skillet for approximately 4 minutes on each side for medium. Transfer skillet to oven and cook for approximately another 6 minutes. Remove steaks from pan. Cover them loosely with tin foil and allow them to rest for 5-10 minutes. Slice on a bias and serve.
