Spice-Crusted Steaks

Name: Spice-Crusted Steaks
Yield: Serves 4
Ingredients: 1 tablespoon, black peppercorn; 2 tablespoons, chopped fresh rosemary; 1 tablespoon, kosher salt; 2 teaspoons, ground coriander; 2 teaspoons, grated lemon zest; 1½ teaspoons, dry mustard; 1 teaspoon, red pepper flakes; 2 (1-pound), boneless rib-eye steaks, 1½ inches thick, trimmed; 1 tablespoon, vegetable oil

35 comments

Appears in Cook's Country October/November 2017, Cook's Country TV

Main Courses

Beef

Weeknight

We wanted a crust that was superflavorful, not superburnt.

SERVES4

TIME35 minutes

has video

WHY THIS RECIPE WORKS

Spice blends have a tendency to burn and can fall off during cooking. In this recipe, we got around the burning issue by continually flipping the steaks, thus ensuring that each side of the steaks was exposed to the heat in short intervals....

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