This salt and pepper rib eye steak recipe, made with bone-in-ribeye, salt, and pepper on the grill or the stovetop, shows you the perfect technique for grilling. Carnivores rejoice!
To paraphrase author and editor Adam Rapoport, a well-marbled rib eye is so damn rich and flavorful on its own, it needs nothing more than salt, pepper, and fire. Truth. That’s all it takes to create one of the most superlative suppers known to humankind. Originally published July 25, 2013.–Renee Schettler Rossi
Salt and Pepper Rib Eye Steak
- Quick Glance
- 40 M
- 1 H, 50 M
- Serves 2
- One (2-pound) bone-in rib eye steak (1 1/2 to 2 inches | 4 to 5 cm 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 seasoning adheres.
- 2. If making the rib eye on the stovetop, see the variation below. If making the rib eye on the grill, build a two-zone (medium-hot and 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 the 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 cook, 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 at least 10 minutes. Slice it against the grain and season it with coarse sea salt. You know what to do from here.
- Stovetop Rib Eye
- Got 6 inches of snow blanketing your grill? Then forget about the grill and instead slap this magnificent cut of steak in a 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.
- Boneless Rib Eye
- If you can only get your hands on a boneless rib eye rather than a bone-in rib eye, no worries. Whether you’re cooking it on the grill or the stovetop, simply keep a watchful eye on your steak as it will probably need to cook for a touch less time than indicated in the recipe.