Salt- och peppar rib eye

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic salt-and-pepper rib-eye highlights the natural richness of a quality cut of beef. By dry-brining the steak for a few hours before cooking, you ensure a beautifully seasoned crust and a tender, juicy interior that needs very little embellishment. The simple combination of sea salt and coarsely cracked black pepper provides a bold, savoury flavour profile that makes this dish a timeless choice for any meat lover.

As a diabetes-friendly option, this high-protein main sits perfectly alongside a crisp green salad or roasted Mediterranean vegetables. The method focuses on rendering out the fat cap carefully on the grill, resulting in a more refined finish. Whether you are hosting a summer barbecue or looking for a satisfying weekend supper, this foolproof technique delivers a restaurant-quality steak every time.

Ingredients for Salt-and-Pepper Rib Eye

1 1 1/2"-2" bone-in rib eye (about 900g )
2 teaspoons kosher salt, divided
1 teaspoon coarsely ground black pepper
Coarse sea salt

How to make Salt-and-Pepper Rib Eye

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 teaspoons salt per side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 teaspoons salt; press in 1/2 teaspoons pepper per side so pieces adhere.

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 49°C for rare (steak will carry over to 52°C, or medium-rare, as it rests).

Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

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