Fleming's Peppercorn Steak

(WJBK) - Get this recipe courtesy of Executive Chef Russell Skall at Fleming's Steakhouse in Birmingham and Livonia.

Serves 5

Ingredients for Peppercorn Steak

2 ½ tbsp. Black Peppercorns
2 ½ tsp. White Peppercorns
3 ea. 12 oz. New York Strip
3 tsp. Kosher Salt
5 oz. Pomace oil
½ tsp. Chopped Parsley, dry
To taste Salt and pepper
As needed Steak Sauce

Preparation:
1. Place both peppercorns in a sauté pan and cook on medium high heat for 2 minutes. Pull from the heat and crack the peppercorns in half. Season the steak with salt and pepper on both sides. Place the cracked peppercorns on a plate and press one side of the steak into the peppercorns to coat evenly.
2. Pour pomace oil in sauté and then sear the steak peppercorn side down first for 2-3 minutes. Turn the steak over and cook to medium rare or desired doneness.
3. Cut the NY strip into ¾ inch thick slices on a slight angle then arrange 3 pieces on a small, warm plate.
4. Plate with your favorite steak sauce.
5. Garnish with chopped parsley.