Pan-Grilled Pepper-Crusted Rib Eye
Grilled steak makes a quick and easy meal any time of year when you have a cast-iron grill pan, whose ridges drain fat away from the meat and produce appealing grill marks. Look for spring onions—an immature and more mildly flavored version of the yellow, white and red onions that are found everywhere—at farmers’ markets in the spring. If you can’t find them, large green onions make a good substitute.
- 2 boneless rib-eye steaks, each 12 to 14 oz. (375 to 440 g)
- Kosher salt
- 3 Tbs. coarsely crushed mixed peppercorns
- 1 Tbs. olive oil, plus more for brushing
- 4 spring onions, trimmed
- Freshly ground pepper
Season the steaks with salt, then sprinkle the crushed peppercorns on both sides of each steak, pressing them so they adhere. Let stand at room temperature for 30 minutes.
Preheat a grill pan over medium-high heat until just smoking. Brush the pan with olive oil. Place the steaks on the pan and cook, turning once, until nicely grill-marked, about 6 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a platter, cover loosely with aluminum foil and let rest for 10 minutes.
While the steaks are resting, in a large bowl, combine the spring onions with the 1 Tbs. olive oil, season with salt and ground pepper and toss to coat. Add the onions to the grill pan, return to medium-high heat and cook, turning occasionally, until the onions soften and are grill-marked, 5 to 7 minutes total.
Transfer the steaks to individual plates and divide the onions between the plates. Serve immediately. Serves 2 to 4.
Williams-Sonoma Test Kitchen