Salt-Crusted Grilled Ribeye Steak
Mess Level: Low
Yield: 1 Steak
Prep Time: 30 min
Cook Time: 8 min
- 1 Ribeye Steak
- 1 Tablespoon of Kosher Salt
- 1 Teaspoon of Black Pepper
- ½ Tablespoon Butter
- Salt your steak well on all sides but be careful not to oversalt. You might use just under 1 Tablespoon depending on the size of the steak. Allow the steak to sit, uncovered at room temperature for 30 minutes.
- Start the grill, build one pile of high, hot coals and one pile of small coals for a less-hot area. Allow the grill to preheat to 400 degrees.
- Add pepper to the steak and then place on the hottest part of the grill. Let it sit undisturbed until you see blood starting to come to the surface of the meat. This is a good sign it's ready to flip.
- If your grill is really hot and seems to be burning the steak at any point, move it to a cooler area and allow an extra minute or two for cook time.
- Do not flip it until it comes easily off the grill. When you see blood and it's easily removed, flip it over and let it rest 1-3 minutes. Check after 1 minute with a meat thermometer. Pull it off the grill 5 degrees earlier than you actually want it as it will continue cooking up to 5 degrees.
- Top with a pat of butter to give it a nice gloss and flavor. Let rest for a minimum of 5 minutes before serving. Enjoy!
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What temperature should I cook my meat to?
- We're not cooking hamburgers...
My perfect steak is medium rare which is 130-140 and I err on the side of 130-135. Rare is 120-130 and medium is 140-145. Unfortunately after 145 the steak starts to seize up and become tough so don’t do it if you’ve got a nice cut of steak!
What if I don’t have time to let my steak come to room temperature?
- Not time? No worries!
It will still be amazing, just salt it and pop it on the hot grill. Whatever you do don’t put it on a grill that’s not hot. It won’t cook right and you may as well go ahead and get out the cereal for dinner.
What are some good sides/toppings for steak?
- Extra, extra!!!
I find that when I grill a steak, it's best to let it shine and not overshadow it with lots of fancy toppings. That being said a mushroom cream sauce is never bad and potatoes and greens are great for sides.
Ramblings of a Line Cook
I grilled the perfect steak last week. Medium rare, a crust on the outside, the meat melting like butter in your mouth. It was amazing and easily topped all steaks I've had at any restaurant. The big secret to it? Salt… And messing up enough steaks that I've finally gotten good at it.
I wish there was a magic steak fairy that could have saved all the steaks I ruined, or better yet just kept a steady supply of steaks in front of me. But alas, the only steak fairy out there for you is you. Meaning you have to practice. There will probably be a few that don’t come out perfectly, so pay attention to what you didn’t like and do it differently next time!
But back to the big secret, you should always season your meat before cooking, but this time, add a tiny bit more salt. Basically, you’re going to set your meat on the counter, salt that sucker all the way around and leave it alone for 30 minutes. The salt is going to create a barrier so that when you go to put your steak on the grill, all the moisture is trapped inside and the outside will form this beautiful, beautiful crust that you would willingly trade your children for. Kidding on that last part.
So if you want to learn to cook a perfect steak, don’t be intimidated. Anyone can do it, it's just like anything else, it takes a little practice and a little patience. And hey, if you overcook it, never apologize. Just slice it real thin against the grain and make some tacos. Also get a meat thermometer. It costs less than one, ruined steak. 😉