Lemon Myrtle/Black Peppered Steak : NY Strip Steak

Add the lemon myrtle seeds at the last 5 minutes of cooking time.

1.  Marinate NY Strip, cut 2-inches thick, by 4-inches long, by 3-inches wide. Find ones that have been dry-aged for 4 months. Marinate the steaks for 24 hours, in fresh, peeled shallots, finely-minced (2 shallots per steak) with finely-minced, fresh rosemary (3 five-inch sprigs, fresh rosemary per steak), black pepper, and finely-ground sea salt. Add 2 tsp of sea salt per steak. Use 4 tsp of coarsely-ground black pepper per steak.

2.  Cover steaks completely with Holy Abbey Winery's merlot (70% merlot, with 30% ratio of Greek extra-virgin olive oil).

3.  Pop it onto a glass bakeware pan, single layer with the marinade, and put it into a preheated oven, center rack, 375° F for approximately 10 minutes. Turn it over after 5 minutes. Season with dried, organic lemon myrtle seed, coarsely-ground, 1 TBL per steak, at the last 5 minutes of baking time.