How to Crust a Rib Eye

Salt helps give steak a good crust.

If, no matter how hard you try, you can never get your rib eye steak to have the same taste and texture as it does at your favorite steakhouse, the step you may be missing is getting a good, crisp crust on your steak from ground spices seared onto the meat. The only way to get the right sear is to make sure your pan is really hot. You can use a variety of spices to crust your steak, but the basic method usually consists of fresh, black peppercorns.

Things You'll Need

• 4 rib eye steaks, (1.5 inches to 2 inches thick)
• 1/2 cup corn or olive oil
• 8 tsp. coarse salt
• 8 tsp. cracked black peppercorns
• 1 tbsp. red pepper flakes (optional)

Instructions

Grilling Method

1. Prepare your grill by spraying the grates lightly with non-stick spray and turning it to high heat.

2. Coat the steaks generously with oil on both sides.

3. Mix together the cracked black peppercorns, coarse salt and red pepper flakes in a small bowl.

4. Press the steaks into the seasoning, coating both sides.

5. Lay the meat onto the grill on the hottest area. Allow the steak to cook for about three to four minutes on each side to reach an internal temperature between 120 degrees Fahrenheit to 125 degrees Fahrenheit for rare. Add an additional two minutes per side if for medium-rare, another two minutes for medium and so forth. For medium-rare, the internal temperature needs to reach 130 degrees Fahrenheit to 135 degrees Fahrenheit , 140 degrees Fahrenheit to 145 degrees Fahrenheit for medium, 150 degrees Fahrenheit to 155 degrees for medium-well and 160 degrees Fahrenheit for well done.

6. Remove the steaks from the grill and allow them to rest for five minutes before serving.

Skillet/Oven Method

1. Preheat the oven to 500 degrees Fahrenheit and place a cast-iron skillet into the oven.

2. Coat steaks with canola oil and season generously with salt and freshly ground black pepper.

3. Remove the skillet from the pan using oven mitts when the oven is fully heated, and place on the stove over high heat.

4. Place the steaks in the hot pan and sear for 30 seconds on one side before turning over and allowing the other side to cook for 30 seconds. This searing over high heat creates that steakhouse crust.

5. Carefully place the skillet back into the hot oven using the oven mitts. Cook for two minutes on each side for medium rare, adding an additional minute for medium, and so forth.

Tips & Warnings

• Combine blue cheese and butter, and chill in the freezer before placing a pat of it on top of the rib eye steaks. Use a meat thermometer to determine the temperature of the steaks.

• Do not overcrowd the skillet with steaks or they will not sear correctly. Cook no more than two at a time, spaced apart.

References

• "New York Magazine"; How to Grill the Perfect Steak; Gillian Duffy
• Paula Deen: Mustard and Peppercorn Crusted Rib Eye
• Food Network: Pan-Seared Rib Eye
• What's Cooking America: Meat, Fish and Seafood Temperature

Resources

• iVillage: Black Pepper-Crusted Grilled Ribeye With Blue Cheese-Pecan Butter