Recipe Index

American | Salt and Pepper Bone-In Rib Eyes

Posted on July 22, 2011

When I saw this on the cover of Bon Appetit I knew I had to make it. I sealed the steak in a FoodSaver bag a day before making it, which I think helps tenderize it. Then it was on to the recipe. The result was tender and delicious. It may seem like a lot of salt and pepper, but it tastes great.

Yield: 2 servings

salt and pepper bone-in rib eye


1 1/2" to 2" bone-in rib eye (about 2 pounds)

2 teaspoons kosher sea salt, divided

1 teaspoon coarsely ground black pepper

coarse sea salt



Note: If your steak is less than 2-inches thick, reduce the cooking time. For a 1-inch steak, just cook for about 4 minutes per side and skip searing the edges.

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 teaspoon 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 teaspoon salt; press 1/2 teaspoon pepper per side so pieces adhere. (Note: I do all of this outside the refrigerator. I like to have my steak out about 3 hours before grilling. It's up to you, depends on temperature of your house.)

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 to 4 minutes per side. (If 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 to 4 minutes per side. Using tongs lift steak and sear both edges (the bone side and the fat-cap side) for 1 to 2 minutes per side to render out some of the fat.

Grill steak to desired temperature, 14 to 18 minutes total or until an instantread thermometer registers 102 degrees for rare (steak will carry over to 125 degrees, or medium-rare, as it rests). (Note: 14 to 18 minutes in total cooking time, so take into consideration all cooking. Also this depends on the thickness of your steak. A good rule of thumb is 10 minutes per inch of thickness.)

Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

For scallions: toss scallions in olive oil and salt and give a quick char on the grill.


(Ref. "Salt and Pepper Bone-In Rib Eyes" recipe, Bon Appetit magazine, July 2011.)