Crusty Grilled Peppercorn Steaks
Elevate your grilling game with these mouthwatering Crusty Grilled Peppercorn Steaks! Featuring tender ribeye steaks coated in a bold crust of freshly cracked black peppercorns, kosher salt, and garlic powder, this recipe delivers an irresistible combination of flavor and texture. Perfectly seared over high heat, these steaks achieve a flawless char, while a final brush of herb-infused butter made with fresh rosemary and thyme takes them to the next level of indulgence. Ready in just under 30 minutes, this quick yet elegant main dish is ideal for backyard barbecues, special occasions, or weeknight dinners. Pair these juicy, aromatic steaks with classic sides like creamy mashed potatoes or charred vegetables for a complete and unforgettable meal.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Ribeye steaks (1-inch thick)
- 3 tablespoons Whole black peppercorns
- 2 teaspoons Kosher salt
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
Instructions
Place the black peppercorns in a resealable plastic bag or between two sheets of parchment paper, then use a rolling pin or meat mallet to coarsely crack them. Set aside.
Pat the ribeye steaks dry with paper towels to remove excess moisture. This helps achieve a great crust during cooking.
Evenly sprinkle both sides of the steaks with kosher salt and garlic powder. Press the cracked peppercorns firmly onto both sides of the steaks to form a thick crust.
Drizzle olive oil over the steaks and gently rub it in to help the seasonings stick and promote browning.
Preheat your grill or a grill pan over high heat. If using a grill, ensure it's cleaned and oiled to prevent sticking.
Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the cooking time to your preferred level of doneness. Use a meat thermometer to check the internal temperature: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
As the steaks cook, melt the unsalted butter in a small skillet or heatproof pan over low heat. Add the rosemary and thyme sprigs to infuse the butter with fragrant herbs.
Once the steaks are done, remove them from the grill and brush both sides generously with the herb-infused butter.
Let the steaks rest on a cutting board for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful bite.
Serve the steaks immediately with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 31.1 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
