Salt-and-Pepper Rib Eye

Ingredients for Salt-and-Pepper Rib Eye

• 1 1 1/2"-2" bone-in rib eye (about 900g )

• 2 teaspoons kosher salt, divided

• 1 teaspoon coarsely ground black pepper

• Coarse sea salt

How to make Salt-and-Pepper Rib Eye

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 teaspoons 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 teaspoons salt; press in 1/2 teaspoons 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 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 49°C for rare (steak will carry over to 52°C, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.