Serves 4
1 1/2 tablespoons cracked black pepper
3 tablespoons sesame seeds
3 tablespoons cumin seeds
1 tablespoon celery seeds
4 8-ounce NY steaks
Kosher salt
extra virgin olive oil, for cooking
3/4 cup Cranberry-Horseradish Relish, for garnish
Preheat the oven to 350 F. Mix together the cracked pepper, sesame seeds, cumin seeds, and celery seeds in a small shallow bowl. Season the steaks all over with salt. Firmly press each steak into the seed mixture to coat all over. Set aside.
In a large, preferably cast-iron, skillet that comfortably holds all 4 steaks, heat the oil to very hot but not smoking. Cook the steaks in the bubbling oil until the seeds are golden, about 2 minutes per side. (Do not worry about a few seeds slipping off.) Transfer to a baking dish and bake 2 minutes for medium rare.
To serve, coat each of 4 plates with the Cranberry-Horseradish Relish. Top with steaks and serve.
©2006 Ming Tsai