Steak Au Poivre (pepper)

You'd think this would be hot with pepper, but it isn't. This is a recipe of Grandad Ferguson of Willow Springs, MO.4 lbs. boneless sirloin, cut 1 1/2 inches thick
1 1/2 T. cracked peppercorns
salt

Grind your pepper in a mill or crack it with a rolling pin.
Sprinkle both sides of the meat, (it should be out of the refrigerator for an hour) with the pepper and press it in with the heel of your hand and let stand at room temperature.
25 minutes before you plan to eat the meat, rub the inside of a 12" cast iron skillet with a piece of suet cut from the meat. Sprinkle the skillet with a light layer of salt and place over high heat until the salt begins to brown, and the pan is almost, but not quite smoking.
Add the steak and cook for ten minutes.
Turn with tools that will not puncture the meat and cook for ten minutes on the other side.
This will give a rare but not bloody steak.
Note: If you don't feel that the crowd demands so large a steak, cut it down. We did and it turned out fine.

Serves