Rib-Eye Steak Au Poivre

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2 tablespoons black peppercorns, coarsely crushed

1 tablespoon minced garlic

2 teaspoons ground cumin

2 tablespoons extra-virgin olive oil

2 rib-eye steaks, cut 1 3/4 inches thick

Sea salt

1/4 cup dry red wine

1 tablespoon grainy mustard

1 teaspoon brined green peppercorns, drained

1 teaspoon capers in 1 teaspoon of their brine

1 tablespoon unsalted butter

1 teaspoon chopped parsley

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