Mustard and Peppercorn Crusted Ribeye | Paula Deen
A simple rub turns this steak into something special.
Ingredients
- 4 large about 1 1/2 to 2 inches thick, at least 6 ounces each ribeye steaks
- 4 tablespoons brown mustard
- 4 tablespoons fresh ground black peppercorns
- 1 to 2 tablespoons finely ground if desired Black pepper
- Kosher salt
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