Grilled Peppercorn-Crusted Rib Eye
Using a blend of peppercorns of various colors – black, white, pink and green – puts a twist on this classic steak preparation. To get the coarse texture you want in this recipe, seal the peppercorns in a plastic bag and crush them with a rolling pin, a meat mallet or the bottom of a heavy pan.
- 4 boneless rib eye steaks, each 12 to 14 oz. (375 to 440 g) and
about 1 inch (2.5 cm) thick
- Salt, to taste
- 1/2 cup (2 oz./60 g) coarsely crushed mixed peppercorns
Season the steaks with salt, then generously sprinkle the crushed peppercorns on both sides of each steak, pressing them so they adhere. Grill the steaks, turning once, until well marked and cooked to medium-rare, 4 to 5 minutes per side, or until cooked to your liking. Transfer to a carving board and let rest for 5 to 10 minutes before serving. Serves 4.
Williams-Sonoma Test Kitchen