SALT AND PEPPER RIB EYE STEAK
This salt and pepper rib eye steak recipe, made with bone-in-rib eye, salt, and pepper either on the grill or stovetop, provides a foolproof technique for perfectly cooked steak.
Provided by Adam Rapoport
Categories Mains
Time 1h50m
Number Of Ingredients 5
Steps:
- 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.
- If making the rib eye on the stovetop, see the variation below. If making the rib eye on the grill, 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 heat, and cook, 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.
- 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.
Nutrition Facts : ServingSize 1 portion, Calories 713 kcal, Carbohydrate 1 g, Protein 69 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 208 mg, Sodium 2503 mg, Fiber 1 g, Sugar 0.01 g, UnsaturatedFat 25 g
SALT AND PEPPER RIBEYE STEAK
Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time P2DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
- Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
- Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
- Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
- Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg
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- Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers 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.
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