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Mmmm. Double Rib Eye with Pink Peppercorn Crust
Sometimes I just want to put the meat in the pan and cook it. I think eating meat is good for the soul. I think it's what God intended for us. I think it's why he gave us "dominion" over all the other creatures. Still, I also think God didn't intend us to live so long, or populate the planet so thoroughly– so the rules may have changed since Adam was banging his fists on the table demanding that his hungers be satisfied. Today man has to weigh so many complicated things before he bangs his fists on the table. Our health. The environment. It all weighs on my mind. Such is modern life.
So I don't put meat in the pan and cook as often I did when I was, say Adam's age.
But sometimes I really just want to put meat in the pan and cook it. So sometimes I do. Because cold weather puts me in the mood for substantial dinners. Soup is good food and can be just the thing for a winter's chill. But snow and ice require real sustenance, the kind that sticks to the ribs, and gets your butt into endurance mode. I am talking survival of the fittest, manly meals. Take a look at this double cut, bone in rib eye. I think this is what God intended when he made carnivores.
Despite the pink peppercorn crust, manly meals require animal sacrifice. I am sorry, that is just the way it is. We are the masters of the King Of The Hill mentality, and that mindset requires us to eat other creatures in order to show our dominance. I am not kidding. It requires that.
That's why I can't believe I am going to include a recipe. Because eating meat is more of a technique than a recipe. But here's my technique, or recipe– or whatever you want to call it. GREG
P.S. The veggies are just for show. I swear I didn't eat a one of them.
Double Rib Eye with Pink Peppercorn Crust serves 2 CLICK here for a printable recipe
- 1 extra large , bone in double cut ribeye steak, about 2 1/2 inches thick
- 1 T dijon mustard
- 1 t olive oil
- 1 T pink peppercorns, lightly crushed
- 2 t cracked black pepper
- 1 t kosher salt
- 1 spritz cooking spray, or as needed
- 2 T minced fresh italian parsley, as garnish
At least 4 hours head and up to 12, rinse the rib-eye and pat it dry with paper towels. Brush the meat with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed pink peppercorns, cracked black pepper, and salt. Pat pepper mixture onto the steak thoroughly coating all sides. Cover in plastic and set aside in the refrigerator.
About one hour before you plan to cook the steak preheat the oven to 500 degrees F. Let the steak come to room temperature then lightly spray a cast iron or oven proof nonstick skillet cooking spray. Set the skillet over medium heat. When the pan is warm add the steak let it slowly sear until a nice crust is formed on one side, about 3 minutes. Flip the steak to kiss the other side with heat then move it to the preheated oven .
Cook without turning until cooked to your liking, about 15 minutes for rare to barely medium rare (125 degrees interior temperature). Remove from oven and place on a cutting board. Let the meat rest rest for 8 minutes in a warm place before slicing across the grain. Garnish with parsley.
Comments
Woman Food
Meat is woman food in this house. No apologies Love the peppercorns, the look and of course I would eat all the veggies too. I tried tofu and that's good about every three months and it ain't never gonna look like a steak.
peppercorn trees
My home is surrounded by peppercorn trees. I use pink peppercorns with salmon, and as beautiful arrangements with their feathery leaves and drooping pink berries, cannot think why I didn't pair with steak?
steak + pink = hello?
Thanks again Greg for inspiration - - all around me!
LL
Steak?
If that was any thicker, it would be half of a prime rib! ha ha
Great technique, Greg.
Fancy Schmancy
I like your recipe...errrr technique. Never thought to do do the mustard, but it sounds perfect!
Mine ends up with salt and pepper on both sides then on to the fire. Cook Mother F'er Cook. ;) But for only a very fer minutes per side.
Don't eat a lot of meat, but when I do ...
it's organic grassfed, and ribeye is my favorite steak. One that size would be at least 6 meals for me! The veggies look great - I'd eat your share of those for you!
Hey. I want to drop you a
Hey. I want to drop you a quick note to verbalize my appreciation. I have been watching your web site for several days and have got a heap of excellent tips plus cherished the way you have built your site. I’m going to create my own site however I sense it’s very basic in addition to I want to focus more on certain topics.
Thanks
... and good luck with your site. You'll love it. GREG
Man food
Somehow I've always thought of steak prepared in this fashion as man food. That is not because I do not partake. Au contraire, I'm the first in line holding out my plate. But rather, I think it is because so many men, when cooking their own dinner, cook a ribeye and cook it like this. Well, except for my dad - put him in front of the stove and he'd whip up Cacio e pepe, Aglio e olio or Pasta fazool. But I digress. My husband Bart loves steak cooked this way. And for Bart, as for you, it's gotta be rib eye. Steak. It's what's for dinner.
Fred Flintstone....
would be envious of this fab looking Brontosaurus sized steak!
Falling for Niagara
We may be built to eat meat, but not the way they raise it on industrial farms. That's my beef. (But your pic is still making my mouth water like Niagara Falls!)
XO
LOVE the recipe and love the graphic Greg!
Sometimes the only thing that
Sometimes the only thing that will satisfy is a steak...like this one. This is perfection.
What a beautiful hunk of
What a beautiful hunk of meat. The steak looks great too ;)
Me too
I don't eat meat that often but when I do, I make sure it's a little special. My favorite places to eat steak are 555 here in Long Beach and The Derby in Arcadia....I so want to go their now! (smacking lips)
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