Grilled Texas Rib Eye
Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.
3 1 1/2 pounds bone-in ribeye steaks, at room temperature (about 1-inch thick)
Kosher salt and coarsely ground black pepper