Ingredients:

• 2 New York Strip Steaks, 12 – 16 oz each
• Malabar Black Pepper (Your choice of whole, grinded black pepper)
• Peppers of Key West Jamaican Jerk Sauce
• Rum – preferably 151
• Olive Oil
• Sea Salt

Instructions:

1. Take four paper towels and fold them at the middle separation. Place about 1/2 bottle of the Malabar Black Pepper on one doubled towel section, and fold the other two towels on top.

2. Using a heavy pan or a kitchen mallet, gently crush the peppercorns into a coarse mixture.

3. Lightly brush each side of each steak with olive oil and lightly season with sea salt.

4. Press each side of each steak into the crushed peppercorns. Be careful here because you are adding heat to the steaks–the more peppercorns you apply, the spicier the steak. you should really enjoy the taste of pepper and the accompanying heat if you completely coat each side. Set the steaks aside to rest at room temperature.

5. Heat a heavy skillet, preferably cast iron, with the burner on high for 3 to 5 minutes.

6. Place the steaks in the skillet and cook for 3 to 5 minutes per side for medium rare.

7. Remove the steaks to serving plates, and allow to rest while the sauce is prepared.

8. If you’re using gas, be careful here–flames are involved. Carefully add about 1 cup of rum to deglaze the hot pan, and reduce the heat.

9. Light the pan, preferably using a ling grill lighter.

10. Once the flames have subsided,using a wooden spoon, scrape up the bits of awesome flavor stuck to the pan, while adding 1 cup of Peppers of Key West Jamaican Jerk Sauce.

11. Stir the sauce and rum mixture until well blended.

12. Pour the hot sauce over the resting steaks, and serve immediately.

13. Enjoy!!