Salt-and-Pepper Rib Eye

Salt-and-Pepper Rib Eye might be just the main course you are searching for. One serving contains 946 calories, 91g of protein, and 64g of fat. This recipe serves 2. A mixture of coarse sea salt, coarsely ground pepper, 2"-2" rib eye, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Put steak on a wire rack set on a rimmedbaking sheet. Pat dry with paper towels.Season with 1/2 teaspoon salt per side. Chilluncovered for up to 3 hours.

Ingredients you will need

Steak

Salt

Equipment you will use

Paper Towels

Wire Rack

Removesteak from refrigerator 1 hour beforegrilling and let come to room temperature.Pat dry with paper towels. Season againwith 1/2 teaspoon salt; press in 1/2 teaspoon pepper perside so pieces adhere.

Ingredients you will need

Pepper

Salt

Equipment you will use

Paper Towels

Build a two-zone fire in a charcoalgrill for direct (medium-high coals) andindirect (medium-low coals) heat.Alternatively, heat a gas grill to high justbefore cooking, leaving one burner onlow. Sear steak over direct heat, flippingonce, until nicely charred, 3–4 minutesper side. (If a flare-up occurs, use tongs togently slide the steak to a cooler part ofthe grill.) Move steak to indirect heat andcontinue grilling, flipping once, 3–4minutes per side. Using tongs, lift steakand sear both edges (the bone side andthe fat-cap side) for 1–2 minutes per sideto render out some of the fat. Grill steak todesired temperature, 14–18 minutes totalor until an instant-read thermometerregisters 120°F for rare (steak will carry overto 125°F, or medium-rare, as it rests).

Ingredients you will need

Bone