Mustard and Peppercorn Crusted Rib-eye

1. 1

   Brush rib-eyes with mustard on both sides.

2. 2

   In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste.

3. 3

   Pat pepper mixture onto steaks and crust thoroughly on all sides.

4. 4

   Prepare your grill by lightly spraying the grate with nonstick cooking spray and then preheat the grill.

5. 5

   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.

6. 6

   Add 1 to 2 minutes for medium-rare and so on.

7. 7

   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.

8. 8

   Never flip a steak more than once; let it cook for half the total cook time before flipping.

9. 9

   Remove from grill and let rest for 5 minutes in a warm place before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.