Peppercorn Crusted Rib Eyes with Burst Tomato Panzanella

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bold peppercorn crusted rib eyes with a rustic burst tomato panzanella salad

serves: 4

  • Author: Kayla Howey



Peppercorn Crusted Rib Eyes

  • 4 boneless rib eye steaks
  • 1 tbsp kosher salt
  • 2 tbsp freshly cracked course black pepper
  • 2 tsp granulated garlic
  • safflower oil, as needed
  • flaky sea salt, as needed

Burst Tomato Panzanella

  • olive oil, as needed
  • 6 oz grainy bread, cubed
  • 1 bunch chard, stemmed and chopped
  • 12 oz cherry tomatoes
  • 1 can cannellini beans, rinsed and drained
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh basil “chiffonade” (stack the leaves, roll them tight, and thinly slice)


Peppercorn Crusted Rib Eyes

1. Let the rib eye steaks sit at room temperature for about 20-30 minutes to take the chill off.

2. Heat the grill over high heat.

3. In a small bowl, combine the salt, freshly cracked course black pepper, and granulated garlic.

4. Rub the steaks generously with the spice mixture, packing in all of the flavor.

5. Gently coat the steaks with a little bit of oil.

6. Sear the steaks on both sides over the hottest part of the grill (I use the “true sear” section of my grill.

7. Once they have a nice crust, move the steaks to a slightly cooler part of the grill and close the top.

8. Let the steaks continue to cook until your desired doneness.

9. Remove the steaks from the grill, cover loosely with foil, and let rest for 10 minutes.

10. Serve with a pinch of flaky sea salt.

Burst Tomato Panzanella

1. Meanwhile, heat a large cast-iron skillet over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add the bread. Toast the bread until golden brown and slightly crisp. Season with a pinch of salt. Transfer the bread to a plate.

2. Wipe out the skillet and add more olive oil. Work in batches to sauté the chard until wilted and tender, just a few minutes. Season with a pinch of salt. Transfer the chard to a plate.

3. Add more olive oil to the skillet. Add the cherry tomatoes and let “burst” in the pan until caramelized and soft. Season with a pinch of salt.

4. Transfer the cooked chard and cannellini beans to the skillet with the cherry tomatoes.

5. Add the red wine vinegar and a generous drizzle of olive oil.

6. Let cook for a few minutes over low heat just to combine.

7. Turn off the heat and stir in the basil and toasted bread.

8. Serve immediately.