$$$ · picanha, steaks, skewers, and general charcoal grilling
Get a real charcoal crust at home
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.
Weber Original Kettle Premium 22-Inch Charcoal Grill
The ribeye is the king of steakhouse cuts — heavily marbled from the spinalis and longissimus muscles, and self-basting as it cooks. No sauce required.
Serves 2 peoplePrep 15 minCook 12 min
What to ask for
This recipe calls for Ribeye. Can't get it where you are?
Ingredients & method
Ingredients
- 2 ribeye steaks, 3 cm thick (about 350 g each)
- 1 tbsp rendered beef fat or neutral oil
- 50 g unsalted butter
- 2 garlic cloves, crushed
- 3 sprigs thyme
- 4 marrow bones, halved lengthwise
- 1 tsp parsley, finely chopped
- Flaky sea salt and black pepper
Method
- 1Season steaks 45 minutes before cooking with salt — this draws moisture to the surface which then reabsorbs for a better crust.
- 2Roast the marrow bones cut-side up at 220 °C for 15 minutes until the marrow is bubbling and starting to pull from the bone. Sprinkle with parsley and a pinch of flaky salt.
- 3Meanwhile, heat a heavy cast-iron pan to smoking over high heat. Add the fat and sear steaks 3–4 minutes per side without moving.
- 4Add butter, garlic, and thyme. Baste continuously for 1–2 minutes. For medium-rare, pull at an internal temperature of 52 °C.
- 5Rest on a warm board for 8 minutes. Serve with marrow bones alongside and crusty bread for scooping.
Cook this well
$ · turning steaks, chops, ribs, and vegetables
Turn meat on a hot grill without singeing your hand
Moving food on a hot grill while keeping hands farther from the heat.
OXO Good Grips 16-Inch Locking Tongs
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Chef's tip
Never press a steak down with a spatula — it squeezes out the juices you spent all that time building.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.