Peppercorn Mustard Encrusted Rib-Eye

Unbelievable flavor from these rib-eyes steaks that are first marinated and then spread with a thin layer of grainy mustard before grilling — brought to you by our BULL BBQ Grilling Team!

Peppercorn Mustard Encrusted Rib-Eye

6 rib-eye steaks each 1-inch thick
1/2 cup dry red wine
1/2 cup canola or vegetable oil
1/2 cup minced shallots
1 small clove garlic, minced
1/4 cup grainy mustard
2 tablespoons Worcestershire sauce
2  1/2 tablespoons coarsely ground black peppercorns
1 teaspoon dried or fresh thyme
1 generous pinch coarse sea salt

Combine wine, oil, shallots, garlic, 2 teaspoons mustard, Worcestershire sauce, 1 tablespoon peppercorns, thyme and salt into a blender or food processor and mix well.  Transfer to a glass baking dish or large Ziploc bag and add steaks, turning several times so they are well coated.  Refrigerate 4 hours or overnight, turning several times.

Remove steaks from marinade and pat dry.  Spread a thin layer of remaining mustard over one side of each steak and add place on grill, mustard-side down.  Brush remaining mustard mixture over exposed side and grill, turning once, until cooked as desired, 8 to 12 minutes total for medium-rare.  Check temperature with BULL Reusable Steak Button Set to make sure it is within desired range.

Serves 6

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-Bull Outdoor Products Inc.

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One response to “Peppercorn Mustard Encrusted Rib-Eye

  1. Unfortunately I can’t honestly comment on this recipe since we don’t eat beef but it sounds delicious!

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