Randy's Rib Eye Peppercorn Crust

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.

• Ready In: 5 mins
• Yields: 7 teaspoons

Ingredients

• 1  teaspoon black peppercorns
• 1  teaspoon  white peppercorns
• 1  teaspoon  pink peppercorns
• 1  teaspoon green peppercorn
• 1  teaspoon brown sugar
• 2  teaspoons salt

Directions

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.