Three Pepper Ribeye Steak

Looking down on a Three Pepper Ribeye Steak topped with a round of compact butter on a blue camp plate.

A homemade three pepper rub tops this ribeye steak, which grills up in just a few minutes. The rub is made with three varieties of peppercorns and other savory seasonings.

To top it all off, a homemade compound butter, made with cilantro, garlic, and shallots is placed on the warm steaks. You can also use this butter on top of chicken, pork, fish, or pasta.

To make this a complete meal, serve it with a side of vegetables or a fresh salad. Or have some fresh bread available and schmear it with some of the extra compound butter. 

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The ribeye steak is seasoned with the homemade three pepper rub waiting to be cooked.
Feel free to season the steak with more or less pepper to suit your personal tastes.
The compound butter still in plastic wrap waiting to be sliced and served.
The compound butter is combined and shaped with plastic wrap while soft then chilled to set.
Three pepper steak is served with a round slice of the compound butter on top.
The round of compound butter is added after taking off the heat while resting so it can soften or melt over the steak.
Looking down on a Three Pepper Ribeye Steak topped with a round of compact butter on a blue camp plate.
Keep the compound butter cold until just before serving so it holds its shape when serving.

Three Pepper Ribeye Steak Recipe

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Looking down on a Three Pepper Ribeye Steak topped with a round of compact butter on a blue camp plate.
A homemade three pepper rub tops this ribeye steak, which grills up in just a few minutes. The rub is made with three varieties of peppercorns and other savory seasonings.
Preparation 15 minutes
Cook 10 minutes
Ready in 25 minutes
Servings 4 Servings
CourseMain Dish
InfluenceGlobal
DifficultySeasoned
MethodFry
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Ingredients

Three Pepper Rub

  • 1/4 cup whole black peppercorns
  • 2 tablespoons whole white peppercorns
  • 2 tablespoons whole pink peppercorns
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons yellow mustard seeds
  • 1 tablespoon dehydrated onion
  • 2 tablespoons dehydrated garlic

Garlic Cilantro Compound Butter

  • 1/2 cup salted butter softened
  • 1/4 cup chopped cilantro (coriander)
  • 1/4 cup minced fresh garlic
  • 1/4 cup finely chopped shallots
  • 1/4 lime juiced
  • fresh cracked black pepper, to taste

Steak

  • 4 thick cut ribeye steaks with out without the bone
  • extra virgin olive oil
  • salt to taste

Equipment

  • skillet or griddle

Directions

Three Pepper Rub

  • Grind the black pepper, white pepper, pink pepper, salt, mustard seeds, onion, and garlic in a coffee grinder, food processor, or blender. Set aside.

Compound Butter

  • Mix the softened butter, cilantro, garlic, shallots, lime, and pepper together.
  • Place the butter mixture in a piece of plastic wrap or parchment paper, then twist the ends to create a sausage. Place in a cooler to set.

Ribeye Steak

  • Drizzle the steaks with the oil, then rub in to act as a binder.
  • Lightly salt then season with the three pepper rub.
  • Preheat the griddle or a skillet to high heat.
  • Sear the steak for 2 ½ to 3 minutes per side. You want to reach an internal temperature of 127 to 130 degrees F (53 to 55 degrees C), for a medium-rare steak.

To Serve

  • Let the ribeye steak rest for 5 minutes.
  • Remove the compound better from the cooler and slice it into serving-size pats.
  • Serve after resting with the compound butter on top.

Nutritional Information

Sodium: 3800mgCalcium: 167mgVitamin C: 6mgVitamin A: 951IUSugar: 2gFiber: 8gPotassium: 1115mgCholesterol: 199mgCalories: 786kcalTrans Fat: 1gMonounsaturated Fat: 22gPolyunsaturated Fat: 3gSaturated Fat: 29gFat: 56gProtein: 50gCarbohydrates: 26gIron: 7mg

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Joey Machado made is debut into the barbecue industry when he started as marketing manager for small Texas company B&B Charcoal. He brought this to national recognition to this small company before moving on to Fogo Charcoal. Today he is a part of the marketing team for Blues Hog and Gateway Drums.

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