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Mustard & Peppercorn-Crusted Rib Eye topped with Bernaise Sauce

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Serves 4


Ingredients:

4 large rib-eye steaks, (a little over 1" up to 2" in thickness)
4 tablespoons brown mustard
4 tablespoons coarsely ground black peppercorns
Kosher salt
Prepared Bernaise Sauce, (from packet or homemade)

Directions:

  1. Brush each steak with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.
  2. Prepare your grill by lightly spraying the grate with nonstick cooking spray and then preheat the grill. When the grill is hot, place rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping.
  3. Remove from grill and let rest for 5 minutes in a warm place before serving. Drizzle each steak with prepared warm Bernaise Sauce.
Course: Appetizers
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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