GRILLED GRASSFED RIB EYE STEAKS WITH CHARRED TOMATOES AND BLUE CHEESE
by Chef Allan Hughes
1/2 cup Fresh Black Peppercorns - Freshly smashed or ground to resemble coarse sand
1 Egg White
3/4 cup cold water
2 Tbls Canola Oil
Combine egg white and water; stir vigorously. Dip one side of steak in egg mixture, followed by dipping the same side into the black pepper (steak will be really coated, but the spices will mellow from the intense heat of the pan). In a very hot cast iron skillet, pour the canola oil, and place the steak immediately in pan, pepper side down and cook for 4 minutes (don’t move in pan). Season both sides of the steak generously with sea salt (to taste). Flip over and cook an additional 2 minutes. Remove and serve plain or with Vin Rouge Sauce.