peppercorn-crusted-rib-eye.json

{
    "directions": [
        "Season the steaks with salt, then generously sprinkle the crushed peppercorns on both sides of each steak, pressing them so they adhere. Grill the steaks, turning once, until well marked and cooked to medium-rare, 4 to 5 minutes per side, or until cooked to your liking. Transfer to a carving board and let rest for 5 to 10 minutes before serving. Serves 4.",
        "Williams-Sonoma Test Kitchen"
    ],
    "ingredients": [
        "4 boneless rib eye steaks, each 12 to 14 oz. (375 to 440 g) and\n\u00a0 about 1 inch (2.5 cm) thick",
        "Salt, to taste",
        "1/2 cup (2 oz./60 g) coarsely crushed mixed peppercorns"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Grilled Peppercorn-Crusted Rib Eye",
    "url": "http://www.williams-sonoma.com/recipe/peppercorn-crusted-rib-eye.html"
}