This fat marbling in this rib eye steak recipe is the key to its flavour and juicy-ness. Cooked simply with minimum fuss, we think it’s one of the best we’ve ever tasted!
- Rib eye steaks, 1-1½ inches thick
- Olive oil
- Sea salt
- Freshly ground black pepper
First pre-heat your BBQ so that it’s nice and hot.
Rub the rib eye with olive oil and then coat with sea salt and black pepper – don’t be shy with the salt and pepper, as the olive oil will help it to create a gorgeous, caramelised crust.
Place your rib eyes onto the hottest part of your BBQ – and be ready with your tongs!
The fat dripping from your steaks may cause a flame flare – if this happens and it doesn’t stop within a couple of seconds, simply use your tongs to move the steaks away from the flame until it dies down, then move them back over the hottest part of the BBQ.
Keep them on the hottest part of the BBQ and grill for about 4-6 minutes on each side to get your crust. Then grill for a further 4-6 minutes each side for medium-rare steak, or longer if you prefer it cooked more.
Remove from the BBQ and allow to rest for 5 minutes – be patient and don’t be tempted to skip this stage, it’s important so that the juices don’t run out when you cut into your delicious steak.
Serve – and enjoy!