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Mustard & Peppercorn-Crusted Rib Eye topped with Bernaise Sauce
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|4 large rib-eye steaks, (a little over 1" up to 2" in thickness)|
|4 tablespoons brown mustard|
|4 tablespoons coarsely ground black peppercorns|
|Prepared Bernaise Sauce, (from packet or homemade)|
- 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.
- 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.
- Remove from grill and let rest for 5 minutes in a warm place before serving. Drizzle each steak with prepared warm Bernaise Sauce.
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