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Peppercorn crusted rib-eye with marinated tomatoes

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Ingredients

Peppercorn crusted rib-eye
  • 4 each 6 ounce rib eye steaks
  • 2 tablespoon cracked black peppercorns
  • 2 tablespoon cracked pink peppercorns
  • 1 tablespoon cracked szechuan peppercorns
  • 2 tablespoon chopped fresh thyme
  • 2 ounce canola oil
  • Marinated tomatoes
  • 4 each 6 ounce rib eye steaks
  • 2 tablespoon cracked black peppercorns
  • 2 tablespoon cracked pink peppercorns
  • 1 tablespoon cracked szechuan peppercorns
  • 2 tablespoon chopped fresh thyme
  • 2 ounce canola oil
  • 3 each vine ripened tomatoes, washed, cored and cut into wedges
  • 4 ounce extra virgin olive oil
  • 2 ounce sherry vinegar
  • 1 ounce each lemon juiced and zsted
  • 3 ounce leaves basil, washed and thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Preparation

    Baking Directions:

    Rub the steaks with a small amount of the canola oil. Place the oiled steaks onto a plate and press the mixed peppercorns, thyme mixture onto the steaks. Salt each side of the steaks with a generous amount of salt. Place the peppercorned steaks onto a hot grill. Grill the steaks for 3-4 minutes on each side. Allow to rest at room temperature for 3-4 minutes prior to serving.Marinated tomatoes: Mix all ingredients in a mixing bowl. Serve at room temperature.

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