Salt and Pepper Rib Eye

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Put the steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with ½ teaspoon of the kosher salt per side. Let stand at room temperature for at least 1 hour.

Pat dry with paper towels. Season again with ½ teaspoon salt per side. Press in ½ teaspoon cracked peppercorns per side so pieces adhere.

Build a two-zone medium-hot/medium-low fire in a charcoal grill, or heat a gas grill on high just before cooking, leaving 1 burner on low. Brush the grill grate with oil. Sear the steak over higher heat, flipping once, until nicely charred, 3-4 minutes per side.

Using tongs, lift the 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 the steak to the desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120 degrees for rare (the steak will carry over to 125 degrees, or medium-rare, as it rests.)

Transfer the steak to a work surface and let rest for 10 minutes. Slice against the grain, and season with coarse sea salt, to taste.

Grilled Ribeye Steak With Salt & Pepper Rub

Crush the fennel seeds and red pepper flakes in a mortar and pestle.

Transfer to a bowl, and add the sea salt, black pepper, and paprika.

Stir to combine and then rub over both sides of the steak.

Set aside at room temperature for 30 minutes.

Meanwhile, prepare a gas or charcoal grill for high indirect heat. Clean the grill grates.

Drizzle the steak on both sides with a little olive oil.

Sear the steaks directly over the fire until nicely charred and grill-marked, turning once or twice and with the grill covered when not turning, about 10 minutes total.

Using grilling tongs, transfer the steaks to the cooler side of the grill. Use a meat thermometer to check the temperature 130F is medium rare.

Remove from the grill and let rest, lightly covered with foil, for 10 minutes before serving.

Slice against the grain and serve.

  • You can also use bone-in ribeye steaks, in which case increase total weight to 2 1/2 lbs.
  • As a substitute for a mortar and pestle, place salt and spices in a bowl, and crush with a ladle. Another option is to place the mixture in a plastic bag, and roll with a rolling pin.

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Pre-season that Steak

Season the steak with kosher salt at least 30 minutes prior to cooking, or even refrigerated overnight is great. Seasoning the steak right before you cook it is fine, but the salt never really has the time to absorb into the meat. The salt will draw moisture out of the steak pretty quickly. If it rests for at least 30 minutes, that moisture will be sucked back in. You don’t want to cook a steak while that moisture is on the outside, or your steak will steam instead of sear.

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!


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


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.

Related Video

Nice recipe, but it is obvious u copied it word for word from Bruce Aidels and Dennis Kelly's "Meat Cookbook". You changed a few things here or there but your recipe is a complete rip-off from that book. Caught. Merry Christmas.

I preheat the oven to 450, and immediately reduce to 250 for the remainder of the roasting time. It always comes out fork tender.

Rubbing olive oil helps lock in moisture. I use a similar recipe designed by a friend that uses minced garlic and chopped dry oregano, and cajun seasoning, It is remarkable.

why rub olive oil? Salt and pepper adhere just fine without it. Other thing is, salt and pepper all beef, especially a roast of this size, 12-24 hrs in advance, refridge and take out 90 mins prior to roasting. The closer it is to room temp, the better. A roast this size, only 1 hour out of fridge is not enough. You'll be amazed how much more flavorful it is than seasoning just prior to cooking.

Simple and delicious, and easy to make.

I make this recipe at least a couple times a month but I roast it in my rotisserie - plan for 15 - 18 min/lb depending on the heat. It is FANTASTIC and almost impossible to go wrong (as long as you have a good meat thermometer and you don't cook it too long).

This one is hard to mess up. Real simple to make, a real crowd pleaser.

Simple and strait froward ,fatastic taste and so easy, best advice it to get your self a good digital thermometer so you dont over cook the meat.

We have been making various rib roasts for Christmas Day for the past 15 years and this is the best. It was simple but delicious!! We made a peppercorn sauce with the meat juices, cognac, shallots, beef broth, garlic, peppercorns,a bit of Dijon mustard and heavy whipped cream - all I can say is. it was Heaven.

I made this for our Sunday Lunch last week. It was delicious. The roasting mellowed the peppercorn crust (I was slightly worried they would fall off or be too strong - but neither happened) The few that did come off helped make a lovely gravy with the pan and resting juices from the roast. So simple and so delicious. It was a hit!

We had this on Sunday for our traditional family lunch. It was delicious. The roasting mellowed the cracked peppercorns. I was slightly worried the peppercorns would fall off during roasting but they didn't. I made a gravy with the pan and resting juices with a little red wine and extra beef stock. A hit, so simple and so delicious.

I made this for a week night dinner. For a Wednesday night it's good. For a dinner party, I think there are far better recipes to choose from. Grinding the peppercorns was difficult. I finally put them in my mini chopper and the motor started to smell from grinding. The key is you have to get the peppercorns ground finely. I thought it was good. But again not the best I've made. Next time I would use the drippings and mix with a port or red wine for a sauce.

Crab-Paste-Grilled Rib Eye

The summertime ceremony of cooking over fire will never lose its charm for me. Plus, there’s just no better way to cook a thick steak—it’s the only way to get the high heat you need without setting off the fire alarm. A perfectly marbled rib eye doesn’t need much to shine, but basting it with jarred crab paste adds a whole new level of flavor with almost no effort. Crab paste tastes like a cross between my two favorite Filipino condiments—bagoong, a fermented fish paste, and crab “fat,” a mixture of the crustacean’s guts and roe—and lends a pleasant intensity to an already-gorgeous cut. —Silver Cousler, Neng’s Jr., Asheville, NC

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

How to Cook a Ribeye Steak

Yield: 3-4 servings

prep time: 25 minutes

cook time: 20 minutes

total time: 45 minutes

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!


  • 1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary


  1. Using paper towels, pat both sides of the steak dry season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
  2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes add canola oil.
  3. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
  4. Reduce heat to medium low. Push steak to one side of the skillet add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
  5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
  6. Serve immediately.

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🎥 Recipe Video

"This recipe is all about the basics. You can have amazing steaks with pretty much just salt and pepper! Hope you enjoy!" 🙂 -Kori

Few Ingredients

Only 4 ingredients in this recipe! Olive oil, salt, pepper, and steak. You can certainly add herbs, garlic, or even use a marinade when you prepare your steaks.

There are 2 key steps that will ensure delicious steak. Season the steak and refrigerate 12 to 24 hours before grilling and allow to come to room temperature before grilling. Use a thermometer to test doneness and remove your steaks at the low end of the range for medium-rare, medium, or medium-well (see below).

Easy and Tasty

Not many ingredients or steps to grilling delicious tasty steaks. All the action happens when you grill and in a few short minutes, you'll have perfect juicy grilled ribeye steaks!

Low Carb and Keto

Steaks are naturally low carb, sugar-free, and gluten-free. They are also paleo and keto-friendly.

24 g fat | 0.1 g net carbs | 30.6 g protein

My husband came up with this recipe, and if I hadn’t already married him, it would’ve been love at first bite. The idea was born one night when we were thinking about a new way to season our steak. Tom had an aha moment when he looked in the cabinet where we keep our seasonings and found a jar of instant espresso, which is always there for when I make brownies. He mixed it with some ancho chili powder, and salt and pepper, then smashed the rub into both sides of the steak and let it sit for about 30 minutes, until all that espresso, all that chili, and all that salt and pepper turns from rub to liquid. Then you get your cast-iron skillet super hot—Tom puts it in the oven at 450°F to get it to the place where he feels it’s ready—add vegetable oil and drop the steak in, cooking on high until a firm crust forms on both sides. We typically split one big ribeye. When we tried this the first time, we had no idea how it would turn out. But I’m happy to report it was beyond successful. Great crust, perfectly medium-rare interior, and deep, delicious flavor. This is probably the best steak I have eaten in my entire life.

1. Preheat the oven to 450°F. Rub both sides of the steak with 1/2 tablespoon of the oil, and sprinkle with the salt and pepper. Stir together the espresso granules and the ancho chili powder. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature about 30 minutes.

2. Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.

3. Remove the hot skillet from the oven add the remaining 1 tablespoon oil, and place over high on the stovetop. Add the steak to the skillet, and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges, and cook, turning occasionally, until the edges are browned, about 6 minutes.

4. Return the skillet to the preheated oven, and bake until a meat thermometer inserted in the thickest portion registers 145°F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet top with the butter, and let rest about 10 minutes before slicing.


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