Three Pepper Ribeye Steak Recipe
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
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 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.
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.
Visit BushCooking.com for more outdoor recipes