Salt-and-Pepper Rib Eye

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This classic salt-and-pepper rib-eye highlights the natural richness of a quality cut of beef. By dry-brining the steak for a few hours before cooking, you ensure a beautifully seasoned crust and a tender, juicy interior that needs very little embellishment. The simple combination of sea salt and coarsely cracked black pepper provides a bold, savoury flavour profile that makes this dish a timeless choice for any meat lover.

As a diabetes-friendly option, this high-protein main sits perfectly alongside a crisp green salad or roasted Mediterranean vegetables. The method focuses on rendering out the fat cap carefully on the grill, resulting in a more refined finish. Whether you are hosting a summer barbecue or looking for a satisfying weekend supper, this foolproof technique delivers a restaurant-quality steak every time.

Ingredients for Salt-and-Pepper Rib Eye

1 1 1/2"-2" bone-in rib eye (about 900g )
2 cucharaditas de sal kosher, divididas
1 cucharadita de pimienta negra molida gruesa
Sal marina gruesa

How to make Salt-and-Pepper Rib Eye

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 teaspoons 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 teaspoons salt; press in 1/2 teaspoons 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 49°C for rare (steak will carry over to 52°C, 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.