A well-marbled rib eye is so rich and flavorful on its own that it requires nothing more than salt, pepper, and fire. Build a 2-zone fire so you can sear it over hot embers and then finish cooking it slowly over medium-low heat to develop a crispy, crunchy steak house crust and a juicy interior. If you’re working with a boneless rib eye, lower the cooking time by a few minutes.–Adam Rapoport
LC What He Said Note
Mmmm. Rib eye. [Editor’s Note: My favorite cut of steak ever!] You know what Adam Rapaport just said about a rib eye needing nothing more than salt, pepper, and fire? Yeah. What he said. That’s truly all it takes to create one of the most superlative suppers known to mankind.
Salt-and-Pepper Rib Eye Steak Recipe
- Quick Glance
- 40 M
- 1 H, 50 M
- Serves 2
- One 2-pound bone-in rib eye steak (1 1/2 to 2 inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon coarsely cracked black peppercorns
- Vegetable oil, for brushing
- Coarse sea salt
- 1. Pat the steak dry with paper towels and place it on a wire rack situated on a rimmed baking sheet. Season with 1/2 teaspoon salt per side. Let stand at room temperature for at least 1 hour. Pat it dry with paper towels again and reseason it with 1/2 teaspoon salt per side and 1/2 teaspoon cracked peppercorns per side, pressing so the pepper pieces adhere.
- 2. Build a 2-zone medium-hot/medium-low fire in a charcoal grill, or heat a gas grill to high just before cooking, leaving one burner on low. Brush the grill grate with oil. Sear the steak over higher heat, flipping it just once, until nicely charred, 3 to 4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill until the flames subside.) Move the steak to lower heat and continue grilling, flipping once, 3 to 4 minutes per side. Using tongs, lift the steak and sear both edges (the bone side and the fatcap side) for 1 to 2 minutes per side to render some of the fat. Measure the temperature of the steak to ascertain when it has reached the desired temperature. For rare steak, it will take 14 to 18 minutes total grilling time to reach 120°F (49°C) although it will carry over to 125°F (51°C), or medium-rare, as it rests.
- 3. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice it against the grain and season it with coarse sea salt. You know what to do from here on.
- Got 6 inches of snow blanketing your grill? Then forget about the grill and instead slap this magnificent cut of steak in large cast iron skillet that you’ve been heating and heating and heating over medium-high heat until hot but not smoking. Cook the steak, turning once, until nicely seared on each side. Transfer the steak and skillet to a preheated 350°F (180°C) oven until cooked to the desired degree of doneness. Let it rest for at least 10 minutes and season with salt.
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Salt-and-Pepper Rib Eye Steak Recipe © 2013 Adam Rapoport. Photo © 2013 Peden + Munk. All rights reserved.
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