Entrecot a la parrilla

Ingredientes

• 16 oz ribeye steak, (1 to 1 1/2" thick)
• 1 tsp Diamond kosher salt ((1 tsp per pound of steak))
• canola oil
• freshly ground black pepper

Preparación

1. 1

   Thoroughly season steak with Diamond kosher salt, preferably 24 to 48 hours before cooking. Store uncovered on a cooling rack + sheet pan in the refrigerator.

2. 2

   Set up the grill for two-zone grilling. Clean grill grates and brush with oil. Preheat ~400° F for the hot zone and 250° for the cooler indirect zone.

3. 3

   Pat the steak dry with a paper towel, drizzle on some cooking oil and season with pepper.

4. 4

   Sear the steak for 3 to 5 minutes per side, turning with tongs every 30 to 60 seconds (for even internal cooking) with the lid open.

5. 5

   Once the desired crust is achieved, move the steak to the cooler indirect side of the grill and close the lid.

6. 6

   Cook for another 6 to 12 minutes. Frequently test with an instant-read probe thermometer until the desired internal pull temperature is reached. The pull temp should be 5° to 8° less than the desired finished temperature (see below).

7. 7

   Remove and rest uncovered for 3 to 5 minutes before slicing against the grain, and serving with a sprinkle of finishing salt.