BLACK PEPPER–HONEY STEAK
- 3 tablespoons dry red wine
- 3 tablespoons honey
- 3 large garlic cloves, minced
- 1 teaspoon fresh-ground black pepper, plus more as needed
- 1½ to 2 pounds steak (chuck, ribeye, porterhouse, T-bone, top loin, New York strip, Delmonico, or Kansas City strip; organic if possible), cut 1¼- to 1½-inches thick and trimmed of excess fat
- 2 tablespoons extra-virgin olive oil
- Salt
Instructions:
Honey gives this recipe its edge. Once the steak is cooked, you taste only the barest hint of sweetness, yet the sugar opens up all the meat’s bold beefiness. Each mouthful delivers fabulous crustiness and a hum of black pepper.
- Combine the wine, honey, garlic, and pepper in a shallow dish. Add the steak, turning to coat it with the mixture. Let it stand at room temperature while you set up the rest of the meal.
- Heat the olive oil in a 12-inch sauté pan over medium-high heat. Pat the steak dry, add it to the pan, and brown it quickly on both sides, sprinkling salt and grinding more pepper over both sides as they cook. (A splatter screen will protect the stovetop from being a total mess.)
- Turn the heat to medium low and cook, turning the steak often, for 10 minutes, or until it reaches an internal temperature of 125° to 130°F (for medium rare). Remove it to a platter and let it rest for 5 to 10 minutes. The steak finishes cooking, collects itself, and is much juicier for the wait.