Salt and Pepper Rib Eye Steak
A perfectly cooked rib eye steak seasoned with just salt and pepper, enhancing its natural flavors while providing a crispy crust.
Ingredients
Main ingredients
- 1 2-pound bone-in rib eye steak (1 1/2 to 2 inches | 4 to 5 cm thick) Start with a high-quality, thick steak.
- 2 teaspoons kosher salt For seasoning.
- 1 teaspoon coarsely cracked black peppercorns For seasoning.
- as needed Vegetable oil For brushing the grill grate.
- as needed Coarse sea salt For finishing after cooking.
Instructions
Preparation
- Pat the steak dry with paper towels and place it on a wire rack situated on a rimmed baking sheet. Season with 1/2 teaspoon salt per side. Let stand at room temperature for at least 1 hour.
- Pat it dry with paper towels again and reseason it with 1/2 teaspoon salt per side and 1/2 teaspoon cracked peppercorns per side, pressing so the seasoning adheres.
Cooking
- If grilling, build a two-zone (medium-hot and medium-low) fire in a charcoal grill or heat a gas grill to high just before cooking, leaving one burner on low. Brush the grill grate with oil.
- Place the steak over the higher heat, close the lid, and cook, flipping it just once, until nicely charred, about 3 to 4 minutes per side.
- Move the steak to lower heat and cook, flipping once, 3 to 4 minutes per side. Sear both edges for 1 to 2 minutes per side.
- Measure the temperature of the steak to ascertain when it has reached the desired temperature. For rare, it will take about 14 to 18 minutes total grilling time to reach 120°F (49°C).
Finishing
- Transfer the steak to a cutting board and let it rest for at least 10 minutes.
- Slice it against the grain and season it with coarse sea salt.
Notes
Pair with roasted vegetables, mashed potatoes, or a fresh salad. A robust red wine like Cabernet Sauvignon complements well.