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There’s a joke that reads as follows: For rare steak, cook three to four minutes, for medium steak cook four to six minutes, for well-done, eat chicken. Real meat aficionados don’t consider well-done meat food. It’s not even an option. It took me years and years to get used to it. Grilling a good rib steak is extremely quick and easy. The trick? Keep it simple. No fancy marinades or sauces needed.
1 to 1-and-1/2-pound rib steak with the bone
2 tablespoons Gefen Extra-Virgin Olive Oil, divided
1 and 1/2 teaspoons Tuscanini Coarse Sea Salt, divided
1 and 1/2 teaspoons coarse ground Gefen Black Pepper, divided
Cut small scores (little lines) across meat.
Drizzle one tablespoon oil and rub half of salt and pepper into meat very well.
Flip meat and repeat.
Let sit for about 20 minutes to marinate.
For rare, grill on high for three minutes per side. For medium, grill for four minutes on one side and five minutes on other side. For well-done, grill for six minutes per side, but disclaimer: it will be tough, and I take no responsibility for it! I never, ever cook my meat well done.
Once done, cover and let sit for 10 minutes before slicing.
Do not rewarm or it will overcook and dry out. If meat cools off, reheat near a flame or heat source so it gets warmed up without drying out.
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