Grilled Ribeye with Black Pepper and Melting Butter

What you need

• 2 ribeye steaks, 2.5-3 cm (1-1 1/4 in) thick, about 350 g (12 oz) each
• 1 1/2 tsp coarse salt
• 1 tbsp olive oil
• 1 tsp black pepper, coarsely ground
• 30 g (2 tbsp) butter

Method

Restated from the original video

1. 1

   Take the steaks out of the fridge 30 min before cooking and dry them well with kitchen paper.

2. 2

   Season both sides generously with the salt.

3. 3

   Heat a grill or cast-iron grill pan over high heat until very hot, 5-10 min.

4. 4

   Brush the steaks lightly on both sides with the olive oil.

5. 5

   Lay the steaks on the grill and leave them untouched until a dark crust forms, 3-4 min.

6. 6

   Turn and cook the second side for 3-4 min, then hold each steak on its fat edge for 1 min to render it.

7. 7

   Check the thickest part with a thermometer: take the steaks off at 52 °C (125 °F) for medium-rare or 57 °C (135 °F) for medium. If they are not there yet, move them to a cooler spot and turn every minute until they are.

8. 8

   Put the steaks on a warm plate, top each with half the butter and sprinkle over the pepper.

9. 9

   Rest for 5 min, spooning the melted butter over them, then slice across the grain.

Imported from fillmyrecipebook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.