Ingredients
- 4 1.25 inch bone-in or boneless beef ribeye steaks
- 2 teaspoons kosher salt
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ teaspoons coarsely ground black pepper
Preparation
Step 1
Trim steak's outer fat to 1/4-inch or less. Sprinkle steaks evenly with salt; set on a wire
rack in a shallow pan. Chill, uncovered, 4 to 48 hours.
Prepare grill for indirect heat (see tip). Meanwhile, pat steaks dry, rub with oil, then
season evenly with pepper. Let stand at room temperature while grill heats. Grill
Let stand at room temperature while grill heats. Gril
steaks, covered, over indirect low heat (300°F) 15 to 20 minutes or until an instantread thermometer inserted in centers of steaks reaches 100°F. Transfer steaks to a
platter; let stand about 20 minutes while preparing grill for high heat.
Finish steaks by searing on grill over direct high heat. For gas: Ignite center burner
and increase heat to high (450°F to 500°F). For charcoal: Open vents, reignite coals by
adding additional briquettes, spread coals evenly over grate, and let burn to high
(450°F to 500°F) with rack in place. If using hardwood charcoal, light new charcoal
using a chimney then add to the grill. Grill steaks, covered, 4 to 5 minutes or until
well-browned and crusty and an instant-read thermometer reaches 130°F for
medium-rare, turning oen. Let steaks stand 5 minutes before slicing. Serves 8.