Mustard and Peppercorn Crusted Rib-eye

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large rib-eye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
  • 4 tablespoons brown mustard
  • 4 tablespoons black peppercorns, crushed
  • 1 to 2 tablespoons finely ground black pepper, optional
  • Kosher salt
Directions
  • Brush rib-eyes with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.

  • Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping. Remove from grill and let rest for 5 minutes in a warm place before serving.


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