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Grilled Bone-In Rib-Eye Steaks

Source of Recipe


Bon Appétit, July 2008



List of Ingredients



• 6 (1-inch-thick) bone-in rib-eye steaks
  
• Olive oil (for brushing)
  
• 1 Tbsp cracked black pepper
  
• 1 Tbsp smoked coarse sea salt or regular coarse kosher salt
  






Instructions



1. Prepare one side of barbecue (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals.
   
   
2. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and smoked salt. Grill steaks on hot side of barbecue until grill marks form, about 3 minutes per side.
   
   
3. Transfer steaks to unlit side of grill; cover and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let rest 10 to 15 minutes.
   
   Makes 6 servings.
   
   ............
   
   Serve with:
   
   BLUE CHEESE-CRUSTED TOMATOES
   
   • ½ cup fine dry breadcrumbs
   • 1 Tbsp olive oil
   • 12 medium tomatoes
   • ¾ cup crumbled blue cheese
   
   Prepare one side of barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat.
   
   Cut top one-quarter from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
   
   Arrange tomatoes (topping side up), on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.
   
   Makes 6 servings.