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.
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