Email to Cat      

Fourth of July: Salt-and-Pepper Ribeye

Source of Recipe


From "The Grilling Book" by Adam Rapaport



List of Ingredients



• 1 (2-pound) bone-in rib-eye steak (1½ inches to 2 inches thick)
  
• 2 tsp kosher salt
  
• 1 tsp coarsely cracked black peppercorns
  
• Vegetable oil, for brushing
  
• Coarse sea salt
  






Instructions



1. Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with ½ teaspoon 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.
   
   
2. Built a two-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 grill grate with oil. Sear steak over higher heat, flipping 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.)
   
   
3. Move steak to lower heat and continue grilling, flipping once, 3 to 4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat cap side) for 1 to 2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14 to 18 minutes total or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests.) Transfer steak to work surface; let rest for 10 minutes. Slice against the grain; season with coarse salt.
   
   Makes 2 servings.