Randy's Rib Eye Peppercorn Crust

Be the first to review
READY IN: 5mins
Recipe by zeldaz51

Peppery, but not too much bite, as the milder peppercorns temper the sharpness of the black ones. Th small amount of sugar aids browning without adding sweetness. Let the rub sit on the meat for a half hour or so before grilling.

Ingredients Nutrition


  1. Pound all ingredients in a mortar with a pestle until the peppercorns are well-crushed but not powdered.Sprinkle liberally on rib eye, tenderloin, or other good quality steaks, press the crust into the surface of the meat, and grill to your preference.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a