Restaurants›Blackwater Restaurant & Lounge›Rib-eye Recipe

Rib-eye Recipe

Inspired by Blackwater Restaurant & Lounge
Time1h 30m
Serves1

14 oz. hand-cut Rib-Eye, seasoned and open flame-grilled.

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Ingredients

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Steak

Finishing (optional)

Method

Steak

1

Bring steak to room temperature

Remove the 14 oz rib-eye from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture—this promotes a better sear.

2

Preheat grill

Prepare an open-flame grill (charcoal or gas) for high direct heat. Aim for a grate temperature of 500–600°F (260–315°C). If using charcoal, let coals burn until covered with white ash. Clean and oil the grill grate just before cooking.

3

Season

Brush both sides of the steak lightly with 1 tablespoon neutral oil. Mix 1.5 tbs kosher salt, 1 tbs freshly ground black pepper, 0.5 tsp garlic powder and 0.5 tsp smoked paprika. Evenly season both sides and the edges of the steak with the mixture, pressing gently so the rub adheres.

4

Sear over high heat

Place the steak directly over the hottest part of the grill. Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3–4 minutes. For cross-hatch grill marks, rotate the steak 45° halfway through each side's sear (optional).

5

Finish to temperature

After searing both sides, move the steak to a slightly cooler zone of the grill (indirect heat) if needed to finish to desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium (carryover will raise temp a few degrees). Use an instant-read thermometer inserted into the thickest part to check temperature. Total cook time typically 8–12 minutes depending on grill and steak thickness.

Finishing (optional)

6

Butter baste (optional)

If using the butter finish, about 1–2 minutes before removing from heat, place 1 tablespoon unsalted butter on top of the steak, add the crushed garlic clove and thyme sprigs to the butter so they warm and aromatize. Alternatively, transfer the steak to a hot pan for 30–60 seconds and spoon the melted butter, garlic and thyme over the steak to baste.

7

Rest and season

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Sprinkle about 1/2 tsp flaky sea salt over the steak just before serving to enhance flavor.

8

Slice and serve

Slice against the grain into 1/4–1/2-inch slices, or serve whole. Serve immediately with pan juices or compound butter if desired.