Summer isn’t over just yet. There are still plenty opportunities to open the grill and enjoy some delicious recipes with your meat CSA. This recipe for grilled bone-in rib eye steak from bonappetit.com is simple, straightforward, and delicious. You can really let the flavor of the steak shine. Get about 8 servings from this recipe. In addition, consider using an instant-read thermometer so that you’ll know exactly when they’re perfectly done.
- 3 two-inch bone-in rib eye steaks (about 2 pounds each)
- Kosher salt, freshly ground pepper
- Flaky sea salt (for serving)
- The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet.
- Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks.
- Pull steaks from the refrigerator and let sit on your counter at room temperature.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side.
- Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side.
- Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side.
- Repeat with remaining steaks.
- Insert an instant-read thermometer into the thickest part of steaks; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done.
- Continue to cook over indirect heat if needed—another 2–4 minutes should do it.
- Transfer to a cutting board; let rest 20 minutes before slicing against the grain.