Peppercorn Crusted Prime Rib Recipe (Like the Steak in Your Photo)
That looks like a peppercorn-crusted prime rib roast or ribeye roast with a thick fat cap and medium-well center. If you want to recreate it at home, here’s a rich, juicy version with bold steakhouse flavor.
Peppercorn Crusted Prime Rib Roast
Yields:
6–8 servings
Prep Time:
20 minutes
Cook Time:
2 to 3 hours (depends on size)
Ingredients
- 4 to 5 lb prime rib roast / ribeye roast
- 2 tbsp olive oil
- 2 tbsp coarse black peppercorns, crushed
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp fresh rosemary, chopped
- 4 cloves garlic, minced
- 2 tbsp butter, melted
Optional Garlic Butter Finish
- 3 tbsp butter
- 2 garlic cloves, minced
- 1 tsp parsley
Instructions
Step 1: Bring Meat to Room Temp
Take roast out of fridge 1 hour before cooking.
Pat dry with paper towels.
Step 2: Make Seasoning Crust
Mix together:
- Crushed peppercorns
- Salt
- Garlic powder
- Onion powder
- Paprika
- Rosemary
- Minced garlic
- Olive oil
- Melted butter
Rub all over the roast heavily.
Step 3: Roast Low and Slow
Preheat oven to 250°F (120°C)
Place roast fat side up on rack in roasting pan.
Cook until internal temp reaches:
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 140°F
- Medium Well: 150°F (similar to image)
Approximate time:
- 4 lb roast = 2 hrs
- 5 lb roast = 2.5 hrs
Use meat thermometer for best results.
Step 4: Sear for Crust
Increase oven to 500°F (260°C)
Roast additional 8-10 minutes until crust gets dark and crispy.
Step 5: Rest
Let meat rest 20 minutes before slicing.
Garlic Butter Finish
Melt butter with garlic and parsley. Brush over slices before serving.
Serve With
- Mashed potatoes
- Creamed spinach
- Roasted vegetables
- Yorkshire pudding
- Au jus gravy
Pro Tips
Want More Juicy?
Cook to medium rare instead of medium well.
Want Exact Steakhouse Crust?
Add cracked pepper + coarse sea salt heavily.
Want Smoky Flavor?
Cook on smoker at 225°F first.
My Honest Thought on That Steak in Photo
Looks flavorful with amazing crust… but a little overcooked for some people. I’d still eat it if juicy 😄
Want me to give you the
Texas Roadhouse style version
,
Gordon Ramsay version
, or
Air Fryer steak version
next?