The recipe calls for Rib-Eye which is a lovely, slightly marbled steak. When grilling, a steak with a higher fat content is a good choice as you are less likely to overcook it because the fat can create a barrier. If you are selecting a pasture-raised, grass-fed and/or grain-finished steak the fat content tends to be a bit lower then the meat coming from caged feed-lot cattle giving yet another delicious reason to select a cut with a bit more fat.

Ingredients

• 8 ounces rib eye steak
• 1 teaspoon salt, more or less to taste
• 1 teaspoon black pepper, more or less to taste

Other Meals

• Argentine Steak Dinner
• Grilled Steak, Corn on the Cob and Salad
• Steak with Baked Beans & Coleslaw
• Grilled Steak & Cauliflower with Blue Cheese Vinaigrette & Baby Greens Pasta Salad
• Grilled Steak with Zucchini Antipasto Salad, French Bread and Pesto Butter