Best Salt And Pepper Ribeye Steak Recipes

SALT AND PEPPER RIB EYE STEAK

Salt and Pepper Rib Eye Steak image

This salt and pepper rib eye steak recipe, made with bone-in-rib eye, salt, and pepper either on the grill or stovetop, provides a foolproof technique for perfectly cooked steak.

Provided by Adam Rapoport

Categories Mains

Time 1h50m

Number Of Ingredients 5

Ingredients

1 (2-pound) bone-in rib eye steak ((1 1/2 to 2 inches \| 4 to 5 cm thick))
2 teaspoons kosher salt
1 teaspoon coarsely cracked black peppercorns
Vegetable oil (for brushing)
Coarse sea salt

Steps:

Pat the steak dry with paper towels and place it on a wire rack situated on a rimmed baking sheet. Season with 1/2 teaspoon salt per side. Let stand at room temperature for at least 1 hour. Pat it dry with paper towels again and reseason it with 1/2 teaspoon salt per side and 1/2 teaspoon cracked peppercorns per side, pressing so the seasoning adheres.
If making the rib eye on the stovetop, see the variation below. If making the rib eye on the grill, build a two-zone (medium-hot and medium-low) fire in a charcoal grill or heat a gas grill to high just before cooking, leaving one burner on low. Brush the grill grate with oil. Place the steak over the higher heat, close the heat, and cook, flipping it just once, until nicely charred, 3 to 4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill until the flames subside.) Move the steak to lower heat and cook, flipping once, 3 to 4 minutes per side. Using tongs, lift the steak and sear both edges (the bone side and the fatcap side) for 1 to 2 minutes per side to render some of the fat. Measure the temperature of the steak to ascertain when it has reached the desired temperature. For rare steak, it will take 14 to 18 minutes total grilling time to reach 120°F (49°C) although it will carry over to 125°F (51°C), or medium-rare, as it rests.
Transfer the steak to a cutting board and let it rest for at least 10 minutes. Slice it against the grain and season it with coarse sea salt. You know what to do from here.

Nutrition Facts : ServingSize 1 portion, Calories 713 kcal, Carbohydrate 1 g, Protein 69 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 208 mg, Sodium 2503 mg, Fiber 1 g, Sugar 0.01 g, UnsaturatedFat 25 g

PEPPERED RIBEYE STEAKS

Peppered Ribeye Steaks image

A true Southerner to the core, I love to cook-especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried ground thyme
2 teaspoons dried ground oregano
1-1/2 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
4 beef ribeye steaks (1-1/2 inches thick and 8 ounces each)

Steps:

Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

Nutrition Facts : Calories 257 calories, Fat 18g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.

PERFECTLY GRILLED STEAK

Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.