Mustard and Peppercorn Crusted Ribeye
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 4 large about 1 1/2 to 2 inches thick, at least 6 ounces each ribeye steaks
- 4 tablespoons brown mustard
- 4 tablespoons fresh ground black peppercorns
- 1 to 2 tablespoons finely ground if desired black pepper
- 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. The best way to test steaks for doneness is to poke it with your finger. Rare will be soft, medium rare will be slightly less soft and so on. Never flip a steak more than once. Let it cook for half the total cook time before flipping. Brown sides just prior to your desired doneness.