Juicy Garlic Ribeye

For years we thought we had to have a complicated marinade to give steaks flavor. Then...we were educated about the chemical reaction that occurs when salt diffuses into the muscle of a steak. Although we've tried every cut of beef available, we always come back to the ribeye. When you buy a ribeye at the market, look for one that is at least an inch thick, flexible, and has nice marbling. For this recipe, you'll need a ribeye that can be shared by two people.

1 beef ribeye steak
Two pinches of Garlic Saltburst
Black pepper to taste

1. Rub or sprinkle a pinch of Garlic saltburst and some pepper on each side of the steak.
2. Place steak in a covered bowl and refrigerate for at least an hour. The longer you marinate it, the more flavorful the steak. We try to marinate our steaks overnight, but more often about four hours.
3. Remove steak from the refrigerator about 30 minutes before you plan to put it on the grill. It will cook better when it is at room temperature.
4. Heat grill to 400 degrees.
5. Place the steak directly over the coals or flame for 1-2 minutes to seal in the juices. Depending on the thickness of the steak, we usually sear it for 1 minute for each inch of thickness.
6. Flip the steak to seal the other side for another two minutes.
7. Move the steak away from the coals or flame and cook it for 10-15 minutes (depending on how you like your steak cooked) with the grill covered. If the grill is too hot, you may need to flip the steak to stop it from charring too much. Try to minimize the number of times you flip the steak. At best, it should be flipped twice. Three times at the most.
8. Remove the steak from the grill.
9. Let the steak rest on a plate for a couple of minutes before slicing. This is the key to a juicy steak.