|Boneless sirloin steak||4 Pound, cut 1.5 in. thick|
|Freshly cracked peppercorns||1 1⁄2 Tablespoon|
Sprinkle both sides of steak with peppercorns; press into meat with heel of hand.
Let stand at room temperature.
About 25 minutes before serving, rub inside 12-inch cast iron skillet with piece of suet.
Sprinkle with thin layer of salt; place over high heat until salt begins to brown and pan is almost smoking.
Place steak in pan; cook uncovered for 10 minutes.
Turn with tongs or wooden utensils so as not to puncture; cook for 10 minutes on other side.
May use white peppercorns, but original French version calls for black.
May marinate steak in wine.