SippitySup

Eat Meat- Double Rib Eye with Pink Peppercorn Crust

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.