Ira, my trusted Glatt Mart butcher and meat expert, advises that when it comes to rib steaks, one large steak to share is better than going with a bunch of smaller, single portion steaks. It’s easier to avoid overcooking, and it’s the best way to keep your meat juicy. When grilling a huge steak, skip the sugary sauces — they’ll burn on the grill! This is more of a cooking method than a recipe — you’ll notice there are barely any ingredients here. When your meat is good quality, you really don’t need anything else!
Remove the meat from your fridge and liberally season with salt and pepper — at least a teaspoon of salt, closer to two teaspoons, depending on the surface area of your steak. Allow to rest at room temperature for at least 20 minutes.
Preheat your gas grill, then shut off one side and lower the temperature on other side. Allow the grill to come to about 325 degrees Fahrenheit (170 degrees Celsius). Lay the steaks on the side of the grill with no flame and cover. Cook, flipping every five minutes, for 30 minutes.
Raise your flame to high and finish the steaks over direct heat until charred and a good crust develops, another three to four minutes per side. Add the limes, cut side down, to the grill for the last three to four minutes.
Remove the meat from the grill and allow to rest for 10 minutes. Slice the steak and squeeze the grilled limes over the meat.
The most accurate way to test your steak’s doneness is to use a meat thermometer. You can find an inexpensive one online or in your local kitchen or hardware store. Just be sure to calibrate it every so often to ensure you’re getting an accurate reading. For medium-rare steaks, cook to 129–135 degrees Fahrenheit (54–57 degrees Celsius). I like them right at 131–132 degrees Fahrenheit (55–56 degrees Celsius).
Photography: Hudi Greenberger
Food Styling: Janine Kalesis