Longing for Grilling Weather

This recipe is super-simple and gives a plain old ribeye steak a continental finish. It really does need the grill, so, unless you've got a gas grill or live in the deep South, this will need to wait for spring.

Mustard and Peppercorn Crusted Rib-eye

4 large rib-eye steaks (about 1 1/2 to 2 inches thick, at least 6 ounces each)
4 tablespoons brown mustard
4 tablespoons black peppercorns, crushed
1 to 2 tablespoons finely ground black pepper, optional
Kosher salt

Brush rib-eyes with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.

Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping. Remove from grill and let rest for 5 minutes in a warm place before serving. They'll stay juicier that way.

I like to serve this with a salad of grilled vegetables on bibb lettuce and fresh corn on the cob. The queen of domestic sweet corns is the Silver Queen 606. When that crop comes in locally, I live on it. I like sweet, unsalted butter with popcorn salt on mine. Popcorn salt (unflavored) clings better than regular table salt.

You can do the entire meal on the grill: pull the external tassels off the sweet corn and soak the ears covered in the sink for 15 minutes after loosening the outer husk a little. Place the corn in the husks on the grill. They will steam in their own husks and acquire a smokey flavor. They need about 15 minutes over the hottest part of the fire so start them before the steaks.