This crust is made with pink peppercorns which are pungent but not as spicy as blackpeppercorns. In fact they not even ‘technically’ peppercorns. They have a floral sweet taste
- 1 extra large , bone in double cut ribeye steak, about 2 ½ inches thick
- 1 tablespoon pink peppercorns, lightly crushed
- 2 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 tablespoon dijon mustard
- 1 spritz cooking spray , or as needed
- 2 tablespoon 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.