This salt and pepper rib eye steak recipe, made with bone-in-rib eye, salt, and pepper either on the grill or stovetop, provides a foolproof technique for perfectly cooked steak.
Salt and Pepper Rib Eye Steak
- Quick Glance
- 40 M
- 1 H, 50 M
- Serves 2
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.
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. Place the steak over the higher heat, close the heat, and cook, 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.
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? Forget 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 it’s consistently 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. That’ll work. Whether you’re cooking it on the grill or the stovetop, keep a watchful eye on your steak as it will probably need to cook for a touch less time than indicated in the recipe.
Recipe Testers' Reviews
Who knew a little bit of salt and a little bit of time could transform an everyday rib eye steak into something amazing?! I adore this recipe and will be using this technique to wow guests in the future when I serve the most flavorful, tender steaks they’ve ever had!
This salt and pepper rib eye steak was just perfect. Everyone loved them. Dad especially liked it.
I followed the directions exactly. Seared on each side for 3 minutes and then moved to the low side of the grill for 3 minutes on each side. I only did the edges for about 45 seconds each. I was using boneless rib eye steaks. They were crisp, crunchy, salty, and peppery on the outside and absolutely perfectly rare to medium-rare inside.
This will now be my go-to method for the gas grill on a steak of that thickness (mine was 2 inches) for future forays into the “man land” of grilling.