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Lior Lev Sercarz
One key thing for this recipe is to take the steak out of your fridge one hour before cooking so it is not too cold and cooks evenly.
Preheat your broiler to high.
Season generously both sides of the steak with Pierre Poivre and Smoked Salt. I like to do this a few hours before cooking and then place it in the fridge. You do not need to add more seasoning before cooking if you choose to do it that way.
Place the steak on a wire rack placed on top of a baking tray. If you do not have one just use a tray lined with foil.
Cook the steak under the broiler for about 7 minutes on each side for a medium rare doneness or or 9 to 10 minutes for medium.
Once cooked let the steak rest for about 10 minutes before slicing and serving.
• Use leftover steak for beef tacos.
• Use this method for skirt or hanger steak.