Salt & Pepper Rib Eye with Salad of Sliced Heirloom Tomatoes and Basil
- Bone-in rib-eye steak
- 2 tsp kosher salt
- 1 tsp coarsely grounded black pepper
- Coarse sea salt
- 2 or 3 heirloom tomatoes, cut in quarters
- I bunch basil, leaves off stems
- Salt and pepper
- Baby Spinach handful, chopped in thin stips
- Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.
- Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).
- Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.
- For the Salad, mix ingredients with olive oil and season with salt and pepper, add a dash of lemon if you like.
- Not Included in Large Real Food Box: Salt, Pepper, Olive OIl
/Narrative Food http://blog.narrativefood.com/