Grilled Texas Rib Eye

• Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
• Canola oil, for brushing
• Kosher salt and coarsely ground black pepper

1. Light a grill and heat, covered, until hot.
2. Brush the steaks with oil and season with salt and with pepper.
3. Grill the steaks over high heat for 1 1/2 minutes on each side.
4. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.
5. Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130 for rare or 135 for medium-rare.
6. Return the steaks to the carving board and let rest for 10 minutes.
7. Thinly slice the steaks across the grain and serve.

three, canola oil, kosher salt

Taken from www.foodandwine.com/recipes/grilled-texas-rib-eye (may not work)