A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 1 1½–2-inch bone-in ribeye (about 2 pounds)
- 2 teaspoon kosher salt, divided
- 1 teaspoon coarsely ground black pepper
- Coarse sea salt
- Put the steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels.
- Season with 1/2 tsp. 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 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.
- 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 one 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° for rare steak will carry over to 125°, or medium-rare, as it rests.
- Transfer steak to a carving board; let rest for 10 minutes.
- Slice across the grain, season with coarse sea salt, and serve.
- For the Salad, mix ingredients with olive oil and season with salt and pepper, add a dash of lemon if you like.