Saturday, July 3, 2010

My Girl, Paula: Mustard and Peppercorn Crusted Ribeye

This recipe is actually for next weeks theme: Grilling. This was such an easy recipe and so delicious! We ate until we were stuffed! My son-in-law grilled these for me while I did the inside stuff.


4 large ribeye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
4 T brown mustard
4 T fresh ground black peppercorns
1-2 T finely ground black pepper (if desired) - I omitted
Kosher salt


Brush ribeyes with mustard on both sides. In a shallow bowl, or a plate with deep center, combine the pepper and salt. Pat pepper mixture onto steaks and crust thoroughly on all sides.

Prepare your grill by lightly spraying your grate to prevent sticking. When the grill is hot, place the ribeyes on your grate and cook until desired doneness. About 3-4 minutes a side for rare. Add one or two minutes for medium rare and so on.


Jennifer said...

That marinade sounds delicious!!!! Have a happy and safe 4th!

Alwayzbakin said...

Looks good! Hope you have fun with your family. ;)