In Spain's Basque region, outdoor grilling is done on a grand scale with massive rib steaks called chuletones that are cooked over aromatic hardwoods. Our grilled rib-eye steak is inspired by this regional tradition. Serve the succulent steak with smoked vegetables (see related recipe at left).
- 1 bone-in rib-eye steak, about 20 oz.
- Sea salt and freshly ground pepper, to taste
Prepare a hot fire in a charcoal grill. Grill the steak, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking.
Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the meat off the bone, then thinly slice against the grain. Serve immediately. Serves 2.