| Ingredients: 2 Pound(s) boneless 1.5 inch thick ribeye steak 1 Tablespoon(s) whole peppercorns 2 Tablespoon(s) chopped rosemary 2 Teaspoon(s) grated lemon zest 2 Teaspoon(s) ground coriander 1 1/2 Teaspoon(s) ground mustard 1 Tablespoon(s) kosher salt 1 Teaspoon(s) red pepper flakes 1 Tablespoon(s) oil, vegetable |
Directions:
Trim fat from the outside of the steak so that there is no more than 1/8 inch of fat anywhere. Crush the peppercorns in a ziplock bag with a rolling pin. Mix with the other spices to make the spice blend. Rub the spice blend on the steaks. Add vegetable oil to a non-stick skillet. Bring the oil to a shimmer over medium heat before adding the steaks. Flip the steaks every 2 minutes with a fork to keep all the spices on the steak. Cook for a total of 10 minutes to get to medium rare. Let rest on a rack tented in foil for 5 minutes. |