Get a prime ribeye and set it on the counter, salt generously with kosher or sea salt, and let rest for 45 minutes. Lightly rub olive oil (regular, not virgin or extra virgin) all over and add freshly cracked pepper. Cook on a weber with Jealous Devil charcoal until it reaches rare. Pull and sear on a cast iron with european/irish butter for 45 sec on each side. Let it sit for half as long as it took you to cook. After the sear and rest, it should cook to a perfect medium rare. Eat every bit of it.
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