Look for generous marbling—the white streaks of fat running through the meat—when selecting rib eyes. These cuts are full of flavor and need very little seasoning.
Servings and Ingredients
|½ c.||whole black peppercorns, cracked|
|½ c.||Hy-Vee Select olive oil|
|1 ½ tbsp.||kosher salt|
|4||(6-oz. each) rib eye steaks, cut 1-1/2 inches thick|
Things To Grab
- Medium skillet
- Plastic wrap
- Charcoal or gas grill
- Aluminum foil
- In a medium skillet, heat peppercorns and oil over medium heat just until oil starts to bubble around edges. Reduce heat to low; simmer, swirling pan occasionally, for 8 to 10 minutes or until pepper is fragrant. Remove from heat; set aside and cool to room temperature.
- Stir salt into pepper mixture. Rub steaks with pepper mixture, thoroughly coating both sides of each steak. Place steaks on a large plate; cover with plastic wrap, gently pressing peppercorns into meat to adhere. Refrigerate 30 minutes.
- Let steaks stand at room temperature 30 minutes while preparing grill for indirect cooking. For charcoal grill, place drip pan under center of grill grate with coals surrounding pan; bring coals to medium-low heat. For gas grill, preheat outside burners to medium-low. Sear steaks by placing on grate over the direct heat for 2 minutes per side. Move to middle of grill and cook over indirect heat for 8 to 10 minutes per side for medium doneness. Remove steaks to platter; tent loosely with foil and let rest 5 minutes before serving.
Amounts Per Serving
- Total Fat: 66g
- Cholesterol: 115mg
- Sodium: 2260mg
- Total Carbohydrates: 11g
- Protein: 32g
One of the lesser blending grapes of Bordeaux, this full-bodied wine has risen to prominence in Argentina, where it makes spicy, tart red wines that take well to aging in new oak barrels. Pair with beef, lamb, cured meats, and cheeses like Manchego, Mimolette, Taleggio, and Iberico.