Awesome Grilled Rib Steak with Garlic

1. Start with a thick cut of 'choice' Rib Steak. New York, Spencer, T-Bone or Ribeye are all good, but rib steak, in my opinion has the best flavor!

2. Trim excess fat. Those big hunks of fat on the side will catch fire on the barbie.

3. Coat steak generously on both sides with coarse ground salt (preferably kosher). Let stand for 20 minutes (less time for thinner or smaller cuts... 1" 10 min., 1 1/4" 15, 1 1/2" 20 min.). The salt will dry the steak for proper browning. Also, it will tenderize and season (no need for further salting later)

4. Rinse steaks well in cold water and pat as dry as possible and then air dry.

[this is where I add one other ingredient. If you love garlic, you gotta try this. Slice 3 - 4 garlic cloves into pointed wedges (cut diagonally). Using a narrow pointed knife, penetrate steak with the knife and then pull knife away leaving a 'hole' (should make about a 1/2" wide incision) to slide the garlic slices into. For thinner cuts, pierce diagonally to allow for full penetration of slivers.]

5. Coat steak in fresh ground pepper and tenderize well with fork on both sides.

6. Melt 2 Tbs. butter with 2 Tbs. olive oil in a pan until the mixture begins sizzling and lightly sear steak on both sides on medium heat.

7. Transfer to hot BBQ grill and cook on medium heat until center temp. is at desired level
(rare is 120° - 130°, medium rare is 130° - 140° and medium is 140°). An easy way to check without probing with a meat thermometer is to push on the steak. It should be almost sponge like for rare and firm for well done. I like mine medium rare (this seems to be the universally accepted way to get the most flavor with a juicy but not too 'bloody' inside and a crunchy and flavorful exterior. Until you get the feel for it, use a meat thermometer. It's better than slicing into the steak and losing those awesome juices!

8. Serve immediately.



A final word: For all you cooks who feel like you deserve something special for all the hard work of grilling a half dozen rib steaks, cut the meat from the bone, leaving about an inch of meat on each. Those 5 or six ribs will be the best thing you've ever eaten. NOTHING... not even fillet is better than the meat next to the bone on a rib steak!)