Ribeye

Ingredients:

• ~1+ pound ribeye
• Kosher salt
• Black pepper
• a pad of butter

Dry Brine:

1. Cover all sides generously with salt
2. Let sit in fridge overnight uncovered

Instructions:

1. Let stand on the counter for about an hour
2. Use very hot gas grill (~500° F)
3. Sear on first side for ~2 minutes
4. Rotate steak 90° and wait 1.5 minutes
5. Flip steak and wait 1.5 minutes
6. Rotate steak 90° and wait 1.5 minutes
7. Remove steak from grill when the internal temp is ~120° (temp will continue to increase as it rests)
8. Put butter on top of steak, and tent with aluminum foil
9. Let steak rest for ~7 minutes

Notes: Exact grilling times will vary w/ grill and cooking temperature. Pay attention to flare-ups.

For thicker steaks do a reverse sear:

1. Oven at 200 until internal temp is 120
2. Let it rest for 20 minutes, and preheat grill
3. Sear on the grill