Pepper Crusted Bone-In Ribeye

Pepper Crusted Bone-In Ribeye

With Potato Chips and Castelvetrano Olives
By: Morgan Ione
What to know
Suggested Briq
Grill temperature
500°
Skill level
Easy
Prep time
10 mins
Total time
30 mins
Feeds
4
Ingredients
2
11/2 lb bone-in ribeye steaks about 11/4 inch thick
4 tbsp
coarsely cracked black peppercorns
1 tbsp
Kosher salt
2 tbsp
high-quality salted butter, with chopped herbs added (optional)
1
bag thick-cut kettle-cooked potato chips
½ cup
Castelvetrano olives - you find these in the olive bar at the grocery store
Step 1
Salt your steaks generously on both sides to season. Sprinkle with pepper and press lightly into the meat. Let the steaks come to room temperature.
Step 2
Set your Spark 500°F. Attach the probes to the grill and set the app to your desired steak wellness temperature (for medium-rare, take the steaks off between 125-130°F). When the grill has reached 500°F, place the steaks on the grill and insert the probes into the middle of the steak. Flip your steak when you have reached about 30 degrees lower than desired temp (about 95°F if cooking to medium-rare), and finish cooking until the desired temp is reached. The actual amount of time will vary depending on the thickness of the steak.
Step 3
Remove the steaks from the grill and let rest for about 10 minutes.
Step 4
Slice the steaks on a board for the table. A spoonful of herbed butter on top of the steaks is a lovely finishing touch. Serve with the potato chips and olives.
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