Step 1

Buy a large but mainly thick ribeye. Try at least 3 cm thick, preferably 4 cm. Place the ribeye on a cutting board and rub the salt on all sides. Preferably salt flakes. Leave the salt on the steak for about 15 minutes. The ribeye will also come to room temperature. Meanwhile, heat your BBQ to 225 degrees direct heat.

The salt extracts moisture from the meat, but when that process is complete, the muscle fibers take up the moisture (now mixed with salt). That is why that moment of resting the steak is so important.

Step 2

Place the ribeye on the grill. Keep the lid open for a moment so that the fire can become very hot. The fat of the ribeye will slowly melt and cause flames to develop. A little flames can’t hurt but take your ribeye slightly away from the fire. Your meat will burn very quickly and that is not the intention. If there are too many flames, simply close the lid. Switch on a timer and turn your meat every 2.5 minutes (if the ribeye is 3-4 cm thick).

Step 3

After 10 minutes check the core temperature. If the core is about 48 degrees, the ribeye can be taken from the fire. Put it on a cutting board and let it stay there for about 10 minutes. No foil, do not cover, do not pierce the meat… Nothing. The core temperature will rise another 7-8 degrees to 55 degrees (medium-rare).

Step 4

Cut the ribeye starting with the thin side. Cuts slices with the thickness of a pencil. Before serving, sprinkle some coarsely ground pepper or some salt flakes to taste. Serve with a red wine and enjoy!