This grilling recipe comes from the masters at Grillworks. Check out this Traverse Magazine feature about the James Beard-approved company in Northern Michigan.
- 1 2 ½ pound Prime bone-in ribeye, cut 2 inches thick
- 1 teaspoon minced garlic
- 1 ½ teaspoons coarse sea salt
- 1 ½ teaspoons fi ne sea salt
- 1 tablespoon coarse black pepper
- 2 tablespoons melted butter
Remove rib-eye from refrigerator, unwrap and pat thoroughly with paper towel to dry the surface of the meat. Place the steak on a wire rack at room temperature for 1½–2 hours.
Combine coarse and fine salt in a small mixing bowl.
When the meat is room temperature season liberally all over with salt mixture and coarse fresh ground black pepper. Using a sharp paring knife cut small ½-inch-deep slits into the fat and stuff with minced garlic.
Using hickory or apple staves, build a fire in the grill and burn down for 15 minutes. Place the rib-eye on the grill surface standing upright on the bone and cook for 20 minutes, basting all over with melted butter every 5 minutes or so. When meat thermometer registers 130–135 degrees lay the steak on its side at an angle to the grill grate and sear for 1–2 minutes. Flip the steak over and repeat the sear. Transfer steak to a cutting board and rest for 10 minutes before carving.