Pepper Crusted Ribeye Steak
Jeanie Roland chef bio | Yield: 4
This is an easy and satisfying way to prepare steak, and perfect for sharing, especially with a large, fresh salad. The crème fraîche with horseradish helps tame the heat from the pepper crust. This recipe allows for extra pepper rub to use as a seasoning for other meats.
- 4 Angus ribeye steaks or Grass-Fed ribeye steak or Wagyu ribeye steak
- 2 tablespoons Aleppo pepper
- 2 tablespoons white peppercorn
- 2 tablespoons black peppercorn
- 2 tablespoons green peppercorn
- 2 tablespoon Balinese peppercorn
- 1 ½ cups sour cream or crème fraîche
- 2-3 tablespoon rice vinegar
- 2 teaspoons sugar
- 3 - 4 tablespoons horseradish
- ¼ teaspoon white pepper
- Fleur de sel to taste
- Combine the first 5 types of pepper and grind in a spice grinder or with mortar and pestle. Rub into steaks well, to season.
- Whisk together cream, vinegar, sugar, horseradish, and white pepper. Adjust seasoning to fit your taste.
- Heat grill to medium-high, or use grill pan or plancha. Lightly drizzle steaks with blended oil to avoid sticking.
- Start on the higher part of the grill. Keep one side of your grill cooler to avoid flare-ups and to control the temperature.
- Cook steak to desired doneness, depending on your taste.
- For a rare steak, remove at an internal temperature of 115 degrees F and let rest for 8 minutes before cutting. For medium-rare, remove at 120 degrees F. For medium, remove at 130 degrees F.
- Make sure to always let your cut of meat rest (5 – 7 minutes) to redistribute the juices.
- Cut bone off steak and slice steak on bias and finish with fleur de sel. Arrange on a platter and present sliced steak with the bone. Serve steak with horseradish creme fraiche on the side.