Salt-and-Pepper Rib-Eye  Beef  209 reads

Salt-and-Pepper Rib-Eye

1 2-pound, 1 1/2- to 2-inch-thick, bone-in rib-eye steak
2 teaspoons kosher salt
1 teaspoon coarsely cracked black peppercorns
Vegetable oil, for brushing
Coarse sea salt, to taste

Put the steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with ½ teaspoon of the kosher salt per side. Let stand at room temperature for at least 1 hour.

Pat dry with paper towels. Season again with ½ teaspoon salt per side. Press in ½ teaspoon cracked peppercorns per side so pieces adhere.

Build a two-zone medium-hot/medium-low fire in a charcoal grill, or heat a gas grill on high just before cooking, leaving 1 burner on low. Brush the grill grate with oil. Sear the steak over higher heat, flipping once, until nicely charred, 3-4 minutes per side.

Using tongs, lift the 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 the steak to the desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120 degrees for rare (the steak will carry over to 125 degrees, or medium-rare, as it rests.)

Transfer the steak to a work surface and let rest for 10 minutes. Slice against the grain, and season with coarse sea salt, to taste.

serves 2

Rating 2.40/5
Rating: 2.4/5 (10 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team