Pepper Encrusted Steak

• 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

1. Allow your steaks to come to room temperature.
2. Preheat oven to 500 degrees.
3. Pat steaks dry with a paper towel and season all sides with salt; set aside.
4. In a spice/coffee grinder, place your peppercorns, caraway and sesame seeds; pulse together until they are at desired consistency.
5. Press pepper mixture liberally onto steaks on all sides.
6. Place a cast iron skillet with the canola oil over high heat until pan is smoking hot.
7. When pan is ready, place your steaks into the skillet for approximately 4 minutes on each side for medium.
8. Transfer skillet to oven and cook for approximately another 6 minutes.
9. Remove steaks from pan.
10. Cover them loosely with tin foil and allow them to rest for 5-10 minutes.
11. Slice on a bias and serve.

ribeye, fresh ground black, caraway seeds, sesame seeds, canola oil, kosher salt

Taken from tastykitchen.com/recipes/main-courses/pepper-encrusted-steak/ (may not work)