Steak coated with a layer of crushed Sri Lankan black pepper for a bold, aromatic touch. 

• 2 steaks (ribeye or sirloin, about 8 oz each, 1-inch thick) 

• 1 tbsp Sri Lankan black peppercorns, coarsely crushed 

• 1 tsp sea salt 

• 1 tbsp olive oil or vegetable oil 

• 1 tbsp unsalted butter 

• Optional: Fresh thyme or rosemary sprigs for basting 

• Optional: Garlic cloves (2, smashed) for basting 

• Cast iron skillet or heavy-bottomed pan 

• Tongs 

• Pepper grinder or mortar and pestle 

• Plate 

• Aluminum foil 

• Meat thermometer (optional)

• Prepare Steaks: Pat steaks dry with paper towels. Let them sit at room temperature for 20–30 minutes for even cooking. 

• Crush Pepper: Coarsely crush 1 tbsp Sri Lankan black peppercorns using a pepper grinder or mortar and pestle. Spread crushed pepper on a plate. 

• Season Steaks: Press both sides of each steak into the crushed pepper to form a crust. Sprinkle 1 tsp sea salt evenly over both steaks. 

• Heat Skillet: Heat 1 tbsp oil in a cast iron skillet over high heat until smoking hot (about 2–3 minutes). 

• Sear Steaks: Place steaks in the skillet and sear undisturbed for 3–4 minutes per side for medium-rare (internal temperature 130–135°F/54–57°C). Adjust time for preferred doneness. 

• Baste (Optional): Add 1 tbsp butter, thyme or rosemary sprigs, and smashed garlic cloves to the skillet. Tilt the pan and spoon the melted butter over the steaks for 30 seconds. 

• Rest: Transfer steaks to a plate and tent loosely with aluminum foil. Let rest for 5 minutes to retain juices. 

• Serve: Slice against the grain if desired and serve hot, enjoying the bold, aromatic Sri Lankan black pepper crust. 

• Use freshly crushed Sri Lankan black pepper for its intense, earthy flavor; pre-ground pepper lacks the same punch. 

• Ensure the skillet is very hot for a proper crust; cast iron works best. 

• Check doneness with a meat thermometer for accuracy: 120°F/49°C for rare, 140°F/60°C for medium, 150°F/66°C for well-done. 

• Pair with simple sides like mashed potatoes or grilled vegetables to highlight the peppery steak. 

• Relish the bold, aromatic kick of this pepper-crusted steak!