Salt and Pepper Rib Eye

Last Friday night the Husband and I didn't know what we wanted to eat.  I didn't really want to cook on such a hot day, and he didn't want any of the take out I suggested. At 7pm, while we were putting the Toddler to bed, I just decided to run up to my new favorite grocery store and look at what the butcher had.  Thankfully it wasn't busy and one of the butchers was able to help me pick something out.  He suggested the bone-in rib eye steaks that were on sale.

I love rib eye steak.  But I am afraid of cooking them.  I mean, this is a serious piece of meat and I usually cook steak until it's dead.  Since it was almost 7:30 by that point, I took the steak, grabbed some corn and fresh mozz and headed home.

I ended up with this:

All I did was let the steaks come to room temperature, salt and pepper them and then grill them.  I lucked out too - they were a perfect medium, just how we like it!

Unknowingly, I had pretty much replicated a recipe in the current issue of Bon Appetit magazine.  I looked at the cover while the steaks were cooking and saw the recipe inside.  I had some scallions in the fridge, so I grilled those up and re-created the BA cover photo!

The steaks were divine.  And even though I didn't follow this recipe exactly, I am sure you would get excellent results if you did!

Salt and Pepper Rib Eye Steaks
From: Bon Appetit Magazine
Ingredients:

• 1 1 1/2"-2" bone-in rib eye (about 2 pounds)
• 2 teaspoon kosher salt, divided
• 1 teaspoon coarsely ground black pepper
• Coarse sea salt

Instructions:

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. 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 tsp. salt; press in 1/2 tsp. 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° for rare (steak will carry over to 125°, 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.