Peppercorn Crusted Ribeye Recipe

An E3 Ribeye with a crunchy peppercorn crust is ideal for the grill or your favorite cast iron skillet. The key to this steak is rubbing the meat with salt, sugar and baking soda before you add the roughly cracked peppercorns to ensure the peppercorn crust adheres to the meat during cooking. This recipe is big on flavor and with just 4 ingredients we guarantee it will be so good you’ll want to cancel your reservations at your favorite steak house!

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2 14oz. E3 Certified Ribeyes

3 1/2 tsp coarse sea salt

2 tsp sugar

1/2 tsp baking soda

2 TBSP whole black peppercorns

4 TBSP freshly roughly cracked black peppercorns

2 TBSP unsalted butter



Pat the ribeyes dry and brush lightly with oil. Mix together the salt, sugar and baking soda in a small bowl. Rub the ribeye’s generously on all sides and allow to sit covered for at least 2 hours (you will NOT use all the salt sugar mixture-throw away what you don’t use)
Press the roughly cracked peppercorns into the sides of the meat first then press in the whole black peppercorns. Heat the cast iron skillet on the stove over high heat. Toss in the butter and swirl it around. Once heated add the ribeye’s to the pan and sear on all sides. Remove from heat and place in the oven to finish cooking at 450 for 10 minutes  (120 degrees for rare and 125 degrees for medium-rare) Remove ribeye’s and allow to rest for 5 minutes.

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