A steakhouse crust is an even coat, not a heavy one. Grinder King puts the same measured teaspoon of coarse pepper on each side, so one side is never bald and the other buried.
How it’s made
- Pat the steaks dry and let them sit at room temperature for 30 minutes.
- Twist Grinder King to 1 tsp and grind pepper over the first side of both steaks. Flip and repeat for the second side. Season both sides with salt.
- Hold Measure Mate to the 1 tbsp line and pour the oil into a heavy skillet. Heat until just smoking.
- Sear 3 minutes without moving the steaks. Flip, add the butter and thyme, and baste for 2–3 minutes for medium-rare (130°F).
- Rest 5 minutes before slicing against the grain.
More recipes
All recipesGourmet Cinnamon Sugar Toast
Gourmet Cinnamon Sugar Toast
Four slices, four kids, and the one with less cinnamon always notices. Flavor Press gives every...
View the recipeSmoked Paprika Chicken Wings
Smoked Paprika Chicken Wings
Mix it once, fill it once. Smoky Wing Rub keeps for 6 months in Flavor Press,...
View the recipeHomemade Chai Concentrate
Homemade Chai Concentrate
Chai is all about proportion — a little too much clove and the whole batch is...
View the recipe