Triple Peppercorn Crusted Ribeye Recipe

Prepare steaks

Bring steaks to room temperature for 30–45 minutes. Pat dry with paper towels and season both sides lightly with 1 tsp kosher salt (reserve remaining salt for finishing).

Crush peppercorns

Place the mixed peppercorns in a mortar and pestle or in a zip-top bag and crush coarsely with a rolling pin — you want large fractured pieces, not powder. Spread crushed peppercorns on a plate.

Press crust onto steak

Brush each steak lightly with 1 tbs olive oil, then press both sides into the crushed peppercorns so the surface is evenly coated. Pat the crust gently to adhere.

Sear and roast

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron preferred) over high heat until smoking. Add 1 tbs olive oil. Sear steaks 2–3 minutes per side until deeply browned and peppercorns are toasted. Add 2 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan. Baste steaks with the foaming butter for 30–60 seconds. Transfer skillet to the oven and roast to desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for thickness and preference.

Rest steaks

Remove steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes. While resting, reserve pan juices for the sauce. Finish with a light sprinkle of coarse sea salt before slicing.

Make glaze: In a small bowl whisk together Dijon mustard, whole-grain mustard, honey, lemon juice, 1 tbs olive oil, salt, and black pepper until smooth.

Cook broccolini: Bring a medium pot of salted water to a boil. Blanch broccolini 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Finish: Heat a medium skillet over medium-high heat, add a drizzle of olive oil if needed, then add broccolini and toss 1–2 minutes to warm and get slight char. Remove from heat and toss with mustard glaze. Keep warm until plating; garnish with a squeeze of lemon if desired.

Cook grits: In a medium saucepan bring water and milk to a simmer. Slowly whisk in the Jimmy Red grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes (follow package if different). Stir in 2 tbs butter, grated cheddar, 1 tsp salt, and 1/2 tsp black pepper until melted and smooth. Taste and adjust seasoning.

Chill and set: Spread the cooked grits in a lightly oiled shallow pan to a 1-inch thickness. Cool to room temperature, then cover and refrigerate at least 1 hour (or overnight) until firm.

Form and sear cakes: Once firm, turn grits onto a board and cut into 4 equal squares or rounds. Lightly dust each cake with a bit of flour and brush or press a thin layer of beaten egg onto surfaces to help browning. Heat a skillet over medium-high heat with 2 tbs olive oil. Sear grit cakes 3–4 minutes per side until golden and crisp. Transfer to a warm oven (200°F / 95°C) to keep hot while finishing other components.

Sauté shallot: In the reserved steak skillet or a clean saucepan over medium heat, add 2 tbs unsalted butter and the minced shallot. Cook until softened and translucent, about 2–3 minutes, scraping up any browned bits from the steak pan if using.

Flambé (optional) and deglaze: Remove the pan from heat briefly, add the brandy or cognac, and carefully ignite with a long match to burn off alcohol (or simply let the alcohol reduce for 1 minute). Return to medium heat and add the red wine, scraping the pan to release fond. Reduce the wine by about half, 6–8 minutes.

Add stock and herbs: Add the beef demi-glace or reduced beef stock, thyme sprigs, and bay leaf. Simmer gently until the sauce thickens slightly and coats the back of a spoon, about 6–10 minutes. Remove thyme sprigs and bay leaf.

Mount with butter and season: Lower heat to very low. Whisk in the cold butter cubes a few at a time to emulsify and give the sauce a glossy finish. Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed. Keep warm until service.

Slice steaks: Slice rested ribeyes against the grain into 1/2-inch slices.

Plate: Place a jimmy red grit cake on each plate. Fan sliced ribeye over or beside the grit cake. Arrange 3 broccolini stalks per plate. Spoon 2–3 tbs warm Sauce Marchand de Vin over the steak and a little around the plate.

Garnish and serve: Sprinkle chopped parsley and a pinch of finishing salt over the steak. Serve immediately with lemon wedge on the side for the broccolini.