Pepper Crusted Ribeye Steak

Yield 4
RECIPE Ingredients
  • 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
Recipe notes
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.
RECIPE Preparation
  1. Combine the first 5 types of pepper and grind in a spice grinder or with mortar and pestle. Rub into steaks well, to season.
  2. Whisk together cream, vinegar, sugar, horseradish, and white pepper. Adjust seasoning to fit your taste.
  3. Heat grill to medium-high, or use grill pan or plancha. Lightly drizzle steaks with blended oil to avoid sticking.
  4. Start on the higher part of the grill. Keep one side of your grill cooler to avoid flare-ups and to control the temperature.
  5. Cook steak to desired doneness, depending on your taste.
  6. 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.
  7. Make sure to always let your cut of meat rest (5 – 7 minutes) to redistribute the juices.
  8. 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.