When you've gotta have steak, nothing satisfies like a rib eye. Here's how to treat it right. If you're going to pay top dollar for your steak, you're going to want to be extra sure to treat it right.
Ingredients 2 bone-in, 2-inch-thick dry-aged ribeye steaks (2 to 3 pounds/900g to 1.3kg total; see note) • Kosher salt and freshly ground black pepper • 2 tablespoons (30ml) canola oil • 4 tablespoons
The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire. The ribeye comes with a large, tender eye of meat surrounded by a swath of