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Grilled Rib-Eye with Pepper Crust Recipe

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This recipe for Grilled Rib-Eye with Pepper Crust is from Stewart /Campbell Clan FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 boneless rib-eye steaks (1½" thick)
½ cup balsamic vinegar
6 Tbsp. soy sauce
¼ cup cabernet sauvignon
1 tsp. + 2 Tbsp. cracked pepper
4 tsp. minced garlic
2 tsp. minced fresh thyme
2 Tbsp. honey mustard
3 cups arugula or watercress sprigs
kosher or sea salt
Directions:
Directions:
Place steaks in zip lock bag, In bowl, combine vinegar, soy sauce, wine, 1 tsp. pepper, garlic & thyme. Pour over steak, seal and shake to coat meat. Refrigerate for 8 hrs., turning occasionally.
Remove steaks & blot dry with paper towel. Discard marinade. Spread ½ the mustard over one side of meat then press 1 Tbsp. of pepper into the mustard. Turn meat over & repeat mustard & pepper on other side. Preheat a gas grill on high. Oil the grids. Place steaks on grill & cook for about 5 minutes on each side for medium-rare. Instant-read thermometer inserted sideways into the steaks should register 125º. Transfer to cutting board & let rest for 10 minutes. Cut steaks into slices. Arrange the on 6 small plates or 1 large platter. Place the steak slices over the beds of greens, sprinkle the salt & serve.

 

 

 

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