Alae Salt Grilled Prime Ribeye Steak Recipe

Bring steak to temperature

Remove the 14 oz ribeye from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to ensure even cooking.

Season

Generously season both sides of the ribeye with Hawaiian red sea salt (use about 1 to 1.5 tablespoons total, pressing lightly so it adheres). Finish with a light dusting of freshly ground black pepper on both sides.

Preheat grill and oil

Preheat your gas or charcoal grill to high (450–550°F / 230–290°C). If using a cast-iron skillet for indoor cooking, heat it over high until smoking hot. Right before placing the steak, brush or rub about 1 tablespoon of neutral high-heat oil on the steak or lightly oil the grill grates/skillet.

Grill the steak

Place the steak on the hottest part of the grill or in the hot skillet. For a 14 oz ribeye about 1–1.25 inches thick: sear 3–4 minutes on the first side without moving to develop a crust. Rotate 45° after 2 minutes if you want cross-hatch grill marks. Flip and sear 3 minutes on the second side. For medium-rare, target an internal temperature of 125–130°F (52–54°C). For medium, 135°F (57°C). If the steak needs more cook after searing, move to a cooler part of the grill or lower the heat and continue cooking monitoring temperature.

Baste (optional)

In the last 1–2 minutes of cooking, add 1 tablespoon unsalted butter, crushed garlic clove and the thyme or rosemary to the pan or a small skillet; tilt and spoon the melted butter and aromatics over the steak repeatedly to baste and build flavor. If on the grill, you can baste using a small butter-filled spoon but be cautious of flare-ups.

Rest and finish

Remove the steak and place on a cutting board. Tent loosely with foil and rest for 8–10 minutes. This lets juices redistribute. Taste and, if desired, sprinkle an extra pinch of Hawaiian red sea salt before slicing. Slice against the grain and serve.

Cook potatoes

While the steak comes to room temperature, place the peeled and cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and steam-dry

Drain the potatoes well in a colander and return them to the hot pot off the heat for 1–2 minutes to allow excess moisture to evaporate (this keeps the mash fluffy).

Mash and finish

Mash the potatoes with a potato masher or ricer. Add 2 tablespoons unsalted butter and about 1/2 cup warmed milk or cream; mash until smooth but still a bit textured as desired. Season with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust seasoning and milk for desired consistency. Stir in chopped chives or parsley if using.

Prepare asparagus

Trim woody ends from the asparagus by snapping or cutting off the bottom 1–2 inches. Pat dry.

Cook asparagus

When the steak is resting (or concurrently if timing allows), heat a large skillet over medium-high heat or prepare a cooler zone on the grill. Toss asparagus with 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and a pinch of black pepper. Sear the asparagus in the skillet for 3–5 minutes, turning occasionally, until bright green and just tender with slight charring, or grill over direct heat 3–4 minutes, turning once.

Finish

Remove asparagus and transfer to a plate. Squeeze half a lemon over the top if desired, and serve immediately alongside the sliced ribeye and mashed potatoes.