Salt-and-Pepper Rib Eye
A perfectly grilled bone-in rib eye steak seasoned simply with kosher salt and coarse black pepper. This classic preparation brings out the natural flavors of the premium cut while achieving a beautifully charred exterior and juicy interior.
Ingredients
- •1 whole bone-in rib eye
- •2 teaspoons kosher salt
- •1 teaspoon coarsely ground black pepper
- •1 teaspoon coarse sea salt
Cooking Instructions
- 1.
Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 teaspoon salt per side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 teaspoon salt; press in 1/2 teaspoon pepper per side so pieces adhere.
240 min
- 2.
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
18 min
- 3.
Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.
10 min
