Steak with Rub
A Steak can be enhanced using a simple Rub. Rubs are easy to take outdoors and the steak can be cooked on gas grill, charcoal grills or even open fires.
By: Saffron Hodgson
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Three Pepper Ribeye Steak with Compound Butter
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.
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 onions
2 tablespoons dehydrated garlic
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
juice from 1 lime wedge
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
Recipe Directions
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Three Pepper Rub
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Grind the black pepper, white pepper, pink pepper, salt, mustard seeds, onion, and garlic in a coffee grinder, food processor, or blender. Set aside.
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Compound Butter
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Mix the butter, cilantro, garlic, shallots, lime and pepper together.
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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.
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Ribeye Steak
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Drizzle the steaks with the oil, then rub in to act as a binder.
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Lightly salt and season with the three pepper rub.
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Preheat the griddle or a skillet for high heat.
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Sear the steak for 2 1/2 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.
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To Serve
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Let the ribeye steak rest for 5 minutes. Remove the compound better from the cooler and slice into serving size pats. Serve after resting with the compound butter on top.
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