Rib Eye Steak

• Gluten free

• Meat

  • 1 2-pound (1 kg bone-in rib eye steak, bone-in

• Baking & Spices

  • 2 tsp Kosher salt
  • 1 tsp Peppercorns, coarsely cracked black
  • 1 Sea salt, coarse

• Oils & Vinegars

  • 1 Vegetable oil

Found on leitesculinaria.com

Ingredients

• One 2-pound (1 kg) bone-in rib eye steak (1 1/2 to 2 inches thick)
• 2 teaspoons kosher salt
• 1 teaspoon coarsely cracked black peppercorns
• Vegetable oil, for brushing
• Coarse sea salt

Directions

• 1. 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.2. 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. Sear the steak over the higher heat, flipping it just once, until nicely charred, 3 to 4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill until the flames subside.) Move the steak to lower heat and cook, flipping once, 3 to 4 minutes per side. Using tongs, lift the steak and sear both edges (the bone side and the fatcap side) for 1 to 2 minutes per side to render some of the fat. Measure the temperature of the steak to ascertain when it has reached the desired temperature. For rare steak, it will take 14 to 18 minutes total grilling time to reach 120°F (49°C) although it will carry over to 125°F (51°C), or medium-rare, as it rests.3. 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. You know what to do from here.