Spice Crusted Ribeye

This interesting and successful cooking method utilizes a nonstick pan on medium heat, turning the spice coated steak every 2 minutes until it reaches an internal temp of 135-degrees for medium rare. This can take anywhere from 10-13 minutes for a thin steak to 36 minutes like it did for me with a very thick bone-in ribeye.

Recipe

(2) ribeye steaks
1 tsp. vegetable oil
1 T. black peppercorns, crushed
2 T. fresh rosemary, chopped
2 tsp. grated lemon zest
2 tsp. ground coriander
1-1/2 tsp. dry mustard
1 T. Kosher salt
1/2 tsp. dried red pepper flakes

For the spice mix, put the peppercorns in a ziplock bag and crush them with a rolling pin. In a small bowl, mix the crushed peppercorns, rosemary, lemon zest, ground coriander, dry mustard, salt and red pepper flakes.

Set the steaks on a platter at room temperature for 30 minutes before cooking. Do not pat dry (this will help the spice mixture to adhere to the steaks). Rub the spice blend all over the steaks on both sides.

Add 1 tsp. vegetable oil to a 12-inch nonstick skillet over medium heat. Add the steaks and cook for 15 minutes, flipping every 2 minutes, until internal temperature is 130-135 (for medium rare). Cooking time will depend on the thickness of the steaks. Use an instant read thermometer to cook to desired doneness (rare 120-125, medium rare 130-135, medium 140-145, medium well 150-155).

Remove from heat and let rest on a wire rack for 5 minutes tented with foil before slicing and serving.