Please enter the email you’re using for this account.
A quick and easy 5-ingredient steak that takes only a few minutes to make and is absolutely delicious!
1- and- 1/2- to 2-inch (4- to 5-centimeter) bone-in rib steaks
coarse Gefen Black Pepper
garlic
fresh herbs (I love rosemary and thyme)
At least two and up to 24 hours before grilling (the longer the better), salt your meat and place in the refrigerator, uncovered, preferably in a roasting pan with a raised rack so airflow can get underneath as well.
Flip the meat, sear on the second side, and then cook until desired doneness. Use the finger test to judge doneness of meat (arrange your fingers as shown in the illustration – to view, make sure the slider below the ingredients list is set to show images. The meat will feel like your skin does in the area that you’re touching). Alternatively, you can use a meat thermometer. Just make sure to put it in before you start cooking the meat, not after it’s done, as this will poke a hole for all the juice to leak out!
Remember that the steak will continue to cook a few more degrees during the resting period even off the fire (this is known as residual cooking). Keep this in mind if you’re going for medium rare. Of course, if you’re aiming for well-done, you can turn off your browser and cook whatever and however you want.
Take your meat out of the fridge about two hours before you plan to grill so that it can reach room temperature. This ensures a more even doneness throughout. If the center is cold to start, it will take longer to cook, which means the outer layers will burn before the inside is cooked properly. Chop herbs if using fresh (highly recommended). Mix herbs and spices and coat the meat.
Preheat the grill to super-hot.
Sear the meat, then close the grill lid and let it cook. (I’m not going to tell you an exact time to leave the steaks on the grill because every thickness and weight will vary slightly.) To get those great diamond-shaped grill marks, after each sear, turn the steak about 30 degrees before letting it sit for its cooking period.
Photography: Hudi Greenberger Styling: Janine Kalesis
How Would You
Rate this recipe?
Please log in to rate
Reviews