Ingredients
- 1.5kg – 2kg 2 x rib-eye steaks
- 2 tablespoons extra-virgin olive oil or vegetable oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- Pinch of fleur de sel, or to taste
- Sweet Gorgonzola Butter
Method
Step 1 – Preheat grill to very high (260°C and up). Drizzle rib eye with oil, and sprinkle with salt and pepper. Let stand at room temperature 30 minutes.
Step 2- Place rib eye steaks on oiled grates; grill, covered, turning often, until seared on all sides, about 10 minutes. Reduce heat to medium-high (200°C), and continue to grill, covered, turning occasionally, until a thermometer inserted in thickest portion of rib eye registers 50°C, about 30 minutes for medium-rare.
Step 3 – Remove from heat, and let rest at least 15 minutes and up to 30 minutes. To serve, cut rib eye between bones into 2 steaks. Thinly slice each steak against the grain; sprinkle with parsley and fleur de sel. Serve with Sweet Gorgonzola Butter.
Source: https://www.foodandwine.com/recipes/double-cut-rib-eye-sweet-gorgonzola-butter
