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
- Light a grill and heat, covered, until hot.
- Brush the steaks with oil and season with salt and with pepper.
- Grill the steaks over high heat for 1 1/2 minutes on each side.
- Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.
- 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.
- Return the steaks to the carving board and let rest for 10 minutes.
- 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)