Salt and Pepper Rib Eye

Staff Writer
All you need is salt, pepper, and fire
Salt-and-Pepper Rib-Eye
Peden + Munk

Salt-and-Pepper Rib-Eye

A well-marbled rib-eye is so rich and flavorful on its own that it requires nothing more than salt, pepper, and fire. Build a two-zone fire so you can sear it over hot embers then finish cooking slowly over medium-low heat to develop a crispy, crunchy steakhouse crust and a juicy interior. If you're working with a boneless rib-eye, lessen the cooking time by a few minutes.

Click here to see 7 Simple Grilling Recipes for Father's Day.

2
Servings
1238
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 2-pound, 1 1/2- to 2-inch-thick, bone-in rib-eye steak
  • 2 Teaspoons kosher salt
  • 1 Teaspoon coarsely cracked black peppercorns
  • Vegetable oil, for brushing
  • Coarse sea salt, to taste

Directions

Put the steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with ½ teaspoon of the 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.

Build a two-zone medium-hot/medium-low fire in a charcoal grill, or heat a gas grill on high just before cooking, leaving 1 burner on low. Brush the grill grate with oil. Sear the steak over higher heat, flipping once, until nicely charred, 3-4 minutes per side.

Using tongs, lift the 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 the steak to the desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120 degrees for rare (the steak will carry over to 125 degrees, or medium-rare, as it rests.)

Transfer the steak to a work surface and let rest for 10 minutes. Slice against the grain, and season with coarse sea salt, to taste.

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.

Nutritional Facts

Total Fat
101g
100%
Saturated Fat
42g
100%
Cholesterol
318mg
100%
Protein
81g
100%
Carbs
0.9g
0.3%
Vitamin A
23µg
3%
Vitamin B12
8µg
100%
Vitamin B6
2mg
90%
Vitamin D
0.9µg
0.2%
Vitamin E
2mg
10%
Vitamin K
9µg
11%
Calcium
52mg
5%
Fiber
0.4g
1.5%
Folate (food)
14µg
N/A
Folate equivalent (total)
14µg
3%
Iron
8mg
44%
Magnesium
84mg
21%
Monounsaturated
50g
N/A
Niacin (B3)
19mg
94%
Phosphorus
596mg
85%
Polyunsaturated
5g
N/A
Potassium
1067mg
30%
Riboflavin (B2)
1mg
65%
Sodium
1073mg
45%
Thiamin (B1)
0.4mg
25.5%
Trans
6g
N/A
Zinc
18mg
100%

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