Grilled Ribeye Steak
Ingredients
The steak
-
24
ounce
bone-in ribeye steak
The seasoning
-
to taste
kosher salt
-
to taste
freshly ground black pepper
The finishing touch
-
2
tablespoons
unsalted butter
Instructions
- Season the ribeye liberally with kosher salt and black pepper on all sides.
- Wrap the steak in plastic wrap and refrigerate for 12 hours or overnight.
- Remove the steak from the refrigerator and let it come to room temperature.
- Preheat the grill to high heat and place the steak on the grates.
- Grill for about 10 minutes per side, rotating occasionally for grill marks.
- Move the steak to a cooler part of the grill and cook for an additional 20-25 minutes until it reaches the desired temperature.
- Remove the steak from the grill, slather with butter, and tent with aluminum foil to rest for 10 minutes.
- Slice the steak and serve, optionally with sautéed mushrooms.
Nutrition Facts (estimated)
Servings
4
Calories
404
Total fat
30g
Total carbohydrates
1g
Total protein
34g
Sodium
89mg
Cholesterol
119mg
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