Recipe by Chef Shadows
One of my originals. Few ingredients and simple yet folks will ask what you did. I have this posted on About.com also. This is not as hot (spicy) as it sounds. The peppers season the steaks just right. Edit 09/25/09 : Lime Pepper seems to not be available latley. You can zest a lime and dice the zest finely and add to fresh black pepper to get the same effect.
Top Review by Susie D
I enjoyed all of the pepper & the slight bite from the lime. I had lime pepper on hand so was able to use it on my ribeye. I pan fried the steak to medium and the crunchy, peppery coating was excellent for this pepper lover. Thanks for sharing the recipe!
- 4 (10 -16 ounce) New York strip steaks, 1 inch thick
- 1⁄4 cup black peppercorns
- 3 tablespoons lime pepper
- kosher salt, to taste
Directions See How It's Made
- Place pepper corns in mortar and pestle, coarsely crush until most of the corns are broken (you can use a coffee grinder or food processor for this step).
- Cover one side of steaks with crushed pepper and press in firmly, sprinkle with lime pepper seasoning and salt.
- Turn steaks over and repeat the same process .
- Place in refrigerator for 3 hours, uncovered.
- Heat grill, brush grate with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes, turn the steaks over for another 3 minutes.
- Move the steaks to a cooler part of grill and continue to cook until done to your liking.
- Serve with steak sauce and lots of beer.
- This is not as hot (spicy) as it sounds. The peppers season the steaks just right.