Peppercorn Mustard Encrusted Rib-Eye
Recipe type: Direct heat
Serves: 6
  • 6 rib-eye steaks each 1-inch thick
  • ½ cup dry red wine
  • ½ cup canola or vegetable oil
  • ½ cup minced shallots
  • 1 small clove garlic, minced
  • ¼ cup grainy mustard
  • 2 tablespoons Worcestershire sauce
  • 2  ½ tablespoons coarsely ground black peppercorns
  • 1 teaspoon dried or fresh thyme
  • 1 generous pinch coarse sea salt
  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.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at