Defrost a frozen ribeye steak in its package from freezer to refrigerator for over night
unpack the steak and set it at room temperature for about an hour or two. use finger to press on the steak to make sure it's not cold. pad and dry both sides of steak with paper towel
grind some pink Himalayan salt averagely on both sides of the steak. marinate for about 5-15 minutes. (may use regular table salt or any favored salt you like)
heat up the grill at high flame for a minute, use the extra fat from the steak to melt evenly on the surface of the grill (don't use oil). start grilling first side of the steak for 2-3 mins
flip the steak to other side, grill for another 2-3 mins (i.e. 3/4 inch thick steak, 2 mins each side for medium rare, 3 mins for medium). grind some steakhouse seasoning or black pepper as you like
when it's done, immediately remove the steak onto the plate, and rest for a minute before serving. a simple and tasty ribeye steak is ready!
Highly recommend to try serving the steak with wasabi instead of mustard. The flavor is much delicate!
- 200.0g US ribeye steak
- Pink Himalayan Salt
- Steakhouse Seasoning
- Black pepper
- 26.0cm Le Creuset Sqaure Skillet Grill Pan