- 2 thick ribeye steaks, bone in.
- 2 tsp. freshly ground pepper.
- 2 tsp. salt.
- 1 tsp. ground red pepper.
- Spice rub (optional).
Simple is often best. A good quality steak doesn't need a marinade. However, applying a few spices to the meat before cooking will enhance the flavor of the meat.
Rub the salt and pepper evenly on both sides of the steaks. Also apply a spice rub if you prefer, but this isn't necessary with a good cut of meat. Let the steaks sit for about an hour to reach room temperature before cooking. Grill over hot coals for 7 to 8 minutes per side, rotating 90 degrees after 4 minutes each side. Rotating the steaks will give those nice hatch grill marks on the meat. Finally, allow the steaks to rest for at least 5 minutes after removing from the grill. As the meat cools down, it will then retain the juices in the meat.
Serve with grilled potatoes or other vegetables.
- Yields: 2 servings
- Preparation Time: 25 minutes