Salt-and-Pepper Rib Eye


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A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char. This is part of Our site's Best, a collection of our essential recipes. Watch the step-by-step video here.

Ingredients

  • 1 1½–2-inch bone-in rib eye (about 2 pounds)
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon coarsely ground black pepper

Recipe Preparation

  • 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. 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.

Recipe by The Bon Appétit Test Kitchen,Photos by Francesco Tonelli

Nutritional Content

One serving contains: Calories (kcal) 694.3 %Calories from Fat 56.9 Fat (g) 43.9 Saturated Fat (g) 17.0 Cholesterol (mg) 330.1 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Net Carbs (g) 0 Protein (g) 69.6 Sodium (mg) 1010.9

Related Video

The BA Summer Grilling Manual: Rib Eye

Reviews Section

Salt and pepper dry-aged “cowboy-cut” rib eye

The rib eye has long been my hands-down favorite steak, because it’s always juicy and contains the ultrarich, hypermarbled deckle, which I’d call the ultimate nugget of beef.

Dry aging makes it even better, contributing an intense, minerally, almost mushroom-y essence.

The perfect rib-eye is what I was going for when I built the dry-aging room at Mario Batali and Joe Bastianich’s Carnevino, in Las Vegas, where I’m the meat-meister.

But just as important as using properly aged steaks is treating them right, creating an irresistible char and not detracting from the flavor-packed meat by adding more than a dusting of salt and pepper.

You’ll notice that I recommend letting the steak rest for only 10 minutes.

That’s because dry-aged steaks have already lost a lot of their moisture during the aging process, so it doesn’t take as long for the juices to redistribute throughout the meat.

Tip: This method also works exceptionally well for dry-aged Porter-house and dry-aged shell steaks.

Note: Melting the butter directly from the stick can be time-consuming if doing a large amount of steaks.

If it is preferable, start with softened butter, and use the herb bundle to apply.

Preheat all grates of a well-oiled charcoal or gas grill to high.

Season the steaks with salt and pepper on both sides and work it in with your hands.

Using your hands or a brush, evenly, but lightly, coat the steaks with canola oil.

It is preferable that the steaks be moved to a clean area of the grate every time they are flipped.

Depending on the grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to.

Place the steaks on the grate, decrease the heat to medium, close the lid, and do not move the steaks until they are well marked and have a light char, about 3 minutes.

Flip, close the lid, and repeat on the second side, grilling for 3 minutes.

Press 1 stick of the butter on the top of one of the steaks, running it across the surface as it melts.

Repeat with the remaining steaks, using the second stick of butter as needed.

Brush with the herb bundle, flip the steaks, and repeat with the butter and herb brush on the second side.

If the butter gets too soft, or the pieces too small, place in a small bowl and use the herb brush to apply.

Continue to cook with the lid down as much as possible flip, jockey, and stack as needed, and open to brush with butter using the herb bundle toward the end of cooking.

Cook to desired doneness: about 4 minutes per side for rare, about 5 minutes per side for medium rare, about 7 minutes per side for medium, and 9 to 10 minutes per side for medium well to -well-done.

Remove the steaks from the grill and place in a baking dish or disposable pan.

Aggressively starting with the bone, rub both sides of the steaks with the garlic cloves.

Brush again with the butter using the herb bundle, and let rest for 3 to 5 minutes.

Drizzle the olive oil on a cutting board.

Sprinkle with the parsley, fleur de sel, and pepper.

Cut the end of the herb brush off and finely chop with the mixture on the board.

Finely chop the remaining portions of the garlic cloves as well.

Place the steaks on top and pour some of the juices from the pan over the meat.

Cut to separate the meat from the bone and slice the meat on a diagonal into 1/4--inch slices.

Dredge in the dressing, top with additional pan juices, and sprinkle with fleur de sel and pepper.


Classic Rib-Eye Steak

This recipe is a one ingredient wonder. All  you need is a good quality steak, salt and pepper and a solid pan and you will achieve incredible steak results. Every. Single. Time. Use this method for any preferred steak. Make as many steaks as you want using this technique.  

If you want to ensure your steak is cooked to the precise doneness you are looking for (rare, medium rare, medium, or well done) we recommend using the OXO digital thermometer available at local home goods stores or amazon. 

Ingredients

  • 1 - 1 1/2 pound rib eye steak
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Maldon sea salt, for serving

Preparation

1. Heat a cast iron (or heavy bottomed skillet) over highest heat.

2. Pat dry steak and season with salt and pepper.

3. Pour oil in hot pan to coat bottom of pan. Add steak and sear for 5 minutes per side. Remove steak from pan and allow to rest for 10 minutes before slicing.

Note: If using thicker steaks or if well done steak is desired, you can cook steak for an additional 5-10 minutes in a 400 degree oven.


Salt-and-Pepper Rib Eye

Bon Appetit calls this Salt-and-Pepper Rib Eye “Perfection” we couldn’t agree more! Start by picking up a beautiful rib eye from your favorite meat distributor (ah-hem!), then follow below. This simple prep has mouth-watering results!

INGREDIENTS

1 1 1/2′-2′ bone-in rib eye (about 2 pounds)
2 teaspoon kosher salt, divided
1 teaspoon coarsely ground black pepper
Coarse sea salt

INSTRUCTION

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. 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 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.


Salt-and-Pepper Rib Eye

Bon Appetit calls this Salt-and-Pepper Rib Eye “Perfection” we couldn’t agree more! Start by picking up a beautiful rib eye from your favorite meat distributor (ah-hem!), then follow below. This simple prep has mouth-watering results!

INGREDIENTS
1 1 1/2′-2′ bone-in rib eye (about 2 pounds)
2 teaspoon kosher salt, divided
1 teaspoon coarsely ground black pepper
Coarse sea salt

PREPARATION

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. 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 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.


Ingredients

  • All purpose flour - 2 tablespoons.
  • Beef stock or low sodium broth - 2 cups.
  • Dry red wine - 1 cup.
  • Black peppercorns - 3 teaspoons. (Freshly cracked)
  • Onion - 1 no. (Thinly sliced)
  • Water - 2 cups.
  • Crushed garlic cloves - 1 head. (You must also keep thinly sliced 4 cloves)
  • Shallots - 8 nos. (They need to be peeled and halved)
  • Bay leaves - 8 nos.
  • Large thyme sprigs - 20 nos.
  • Large sage sprigs - 20 nos.
  • Kosher salt - to taste,
  • Pepper - to taste, (Freshly ground)
  • Prime rib bone-in roast (14 pound -tied) - 1.

Recipe Summary

  • One 14-pound prime rib bone-in roast, tied
  • Kosher salt and freshly ground pepper
  • 20 large sage sprigs
  • 20 large thyme sprigs
  • 8 bay leaves
  • 8 shallots, peeled and halved
  • 1 head garlic, cloves crushed, plus 4 cloves thinly sliced
  • 2 cups water
  • 1 onion, thinly sliced
  • 3 tablespoons freshly cracked black peppercorns
  • 1 cup dry red wine
  • 5 cups beef stock or low-sodium broth
  • 2 tablespoons all-purpose flour

Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.

Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.

Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.

In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.

Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.


Easy Breakfast Recipe

Not only did I make this delicious breakfast recipe using leftover rib eye, but I also made Rib Eye Nachos which will be posted at a later time. This easy breakfast recipe makes a great breakfast or brunch idea that tastes scrumptious and is always gobbled up. Most likely there will be no leftovers.

With such a delicious cut of beef, so many recipes can be made using any leftovers you might have. Last year, we made Rib Eye Street Tacos and Cheesy Rib Eye Enchiladas from this delicious Bacon Wrapped Rib Eye Roast we had for Christmas dinner.


How do you make Peppercorn sauce?

  1. In a heavy skillet over medium heat, add butter and let melt.
  2. Add in minced garlic, chicken broth, heavy cream, dijon mustard, peppercorns, and Worcestershire sauce. Stir to combine.
  3. In a small bowl add flour and water to make a rue and whisk to combine. Add 1/2 teaspoon at a time to sauce and mix. Let simmer about a minute so sauce can thicken. If you want it thicker add another 1/2 teaspoon until it reaches your desired consistency.
  4. Add in cooked steak and spoon over the top. Garnish with ground pepper and parsley and serve.

Hy-Vee Recipes and Ideas

Rib eye steaks are known to contain more marbling, which means more flavor. We pan seared them and topped them with caramelized mushrooms and onions to bring out even more rich flavors.

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Directions

Heat a large oven-proof skillet over medium heat. Season steaks with 1/2 teaspoon salt and pepper set aside.

Add butter and olive oil to hot skillet. Add onions, mushrooms, and thyme season with remaining 1/4 teaspoon salt. Saute, stirring occasionally, until onions and mushrooms have caramelized, about 8 to 10 minutes. Remove from skillet keep warm.

Increase heat to medium-high. Add steak to skillet. Cook steaks, flipping once halfway through, until internal temperature reaches 130 degrees for medium-rare or 145 degrees for medium, about 5 to 7 minutes.

Plate steak on top of caramelized onions and mushrooms, and if desired, top steaks with crumbled blue cheese and fresh thyme. Garnish with fresh parsley and/or thyme sprigs, if desired.