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Categories:Viewed: 33 - Published at: 3 years ago
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
Method
- 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 nonstick 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.
