Peppercorn Mustard Encrusted Rib-Eye

Peppercorn Mustard Encrusted Rib-Eye

Ingredients

• 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

Instructions

1. 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.
2. 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.