dinner · gluten-free · dairy-free
Bone-in rib-eye, cook-and-rest method
A thick bone-in rib-eye seasoned just before cooking and grilled in short bursts with rests in between, starting bone-side to the heat, so both the eye and the cap cook evenly with a deep crust.
- Time
- 50min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Grill or smoker, Cast-iron pan.
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Method
-
1
Prepare a hot charcoal grill with a cooler zone, or heat a cast-iron pan.
-
2
Season the steak generously just before cooking.
-
3
Start with the bone side facing the hottest part of the fire, then cook 2-3 minutes a side to build color slowly.
-
4
Move to a rack and rest 5-10 minutes.
-
5
Return to the heat for another 2-3 minutes a side, then rest again. Repeat until the center reads 52°C (125°F) for medium-rare.
-
6
Rest a final 5 minutes, carve off the bone, slice and finish with flaky salt.
