Salt-and-Pepper Rib Eye
Salt-and-Pepper Rib Eye is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put steak on a wire rack set on a rimmed baking sheet.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut steak on a wire rack set on a rimmed baking sheet.
Pat dry with paper towels.
Season with 1/2 teaspoon salt per side.
Chill uncovered for up to 3 hours.
Remove steak from refrigerator 1 hour before grilling and let come to room temperature.
Pat dry with paper towels.
Season again with 1/2 teaspoon salt; press in 1/2 teaspoon pepper per side so pieces adhere.
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat.
Alternatively, heat a gas grill to high just before cooking, leaving one burner on low.
Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side.
Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat.
Grill steak to desired temperature, 14-18 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 a carving board; let rest for 10 minutes.
Slice across the grain, season with coarse sea salt, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.