My daughter requested this for her birthday dinner this year. She was well pleased. A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. To make it even better, serve with scallions that have been tossed in olive oil and salt and given a quick char.
These steps can be applied to most cuts. You'll need to cook a thicker steak for a longer time and a thin one for less. The principles are the same: Build a two-zone fire so you can sear it over hot embers, then finish cooking over medium-low heat to keep it juicy. Tips and recipe from July 2011 Bon Appetit.
Serves 2
1 1/2" - 2" bone-in rib eye (about 2 lbs.)
2 t. kosher salt, divided
1 t. 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 t. salt per side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling to come to room temperature. Pat dry with paper towels. Season again with 1/2 t. salt; press in 1/2 t. 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 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 degrees for rare (steak will carry over to 125 degrees 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. Top with a nice slice of butter if desired.
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