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Salt-and-Pepper Rib Eye recipes Recipes

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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.) These steps can be applied to most cuts; you’ll need to cook a thicker steak for more time and a thin one for less, but the principles are the same: Build a two-zone fire so you can sear it over hot embers, then finish cooking over medium-low to keep it juicy. Master this technique, and you’ve mastered grilling.

Ingredients:

  • 1 1 1/2″�2″ bone-in rib eye (about 2 pounds)
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon coarsely ground black pepper
  • sea salt

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.
  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).
  3. Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

Salt-and-Pepper Rib Eye recipes • Yield: 2 servings
Ingredients:

  • 1 1 1/2″�2″ bone-in rib eye (about 2 pounds)
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon coarsely ground black pepper
  • sea salt

Salt-and-Pepper Rib Eye recipes Nutrition Facts:
• Diet: Low-Carb
• Calories: 101.71
• Fat: 163.60
• Carbs: 0.49
• Protein: 140.05
• Cholesterol: 182.04
• Calcium: 8.92
• Sodium: 88.12

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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