Get out the grill for this easy yet flavor-packed preparation of rib eye, a cut of meat chef and author of Cooking Off the Clock Elizabeth Falkner says is a great because the fat around the meat keeps it tasty and juicy. Sour cream, brown butter, steak sauce, arugula, or another green vegetable are great accompaniments to this dish Chef Falkner likes to make in her downtime.
Rib Eye on the Grill
from Cooking Off the Clock by Elizabeth Falkner (Ten Speed Press, August 2012)
8-ounce rib-eye steak, about 1 inch thick (see Note, following)
1/2 teaspoon salt
Freshly ground black pepper
Small pinch of red pepper flakes
Let the meat sit out at room temperature for at least 20 minutes.
Preheat the grill to high heat.
Season the meat all over with salt, black pepper, and red pepper flakes. Grill on one side until nicely caramelized with dark grill marks, about 4 to 5 minutes. Turn over and grill for another 4 to 5 minutes.
Let the steak rest for 5 minutes, then slice the meat and divide between 2 plates.
Serve with just about any of the side and supporting dishes in chapter 8 (page 159).
Note: I prefer to cook the whole 8-ounce steak, let it rest, and then slice it for 2 servings. But you can also cut the steak in half down the middle before you cook it and serve two 4-ounce portions.
For more recipes from Cooking Off the Clock, check out this excerpt: