Salt and Pepper French Ribeye

If you’re looking for a special steak with mega flavor, this is the cut for you. And don’t be intimidated by the bone—it actually is an insurance policy to keeping that steak juicy. 

• Serves 2 to 4
• Active time 15 minutes
• Total time 25 minutes

Ingredients

• 1 MOINK French-cut bone-in ribeye
• 1 Tbsp. avocado or vegetable oil
• ½ tsp. salt
• ½ tsp. freshly ground pepper

Instructions:

In the oven:

1. Arrange the oven rack 5 inches from the broiler. Line a baking sheet with aluminum foil or coat a broiler pan with nonstick cooking spray. Place in the oven and preheat the broiler. (Allowing the pan to heat up along with oven ensures nice browning on the meat.)
2. Rub the steaks with oil and sprinkle with salt and pepper. Carefully remove the preheated pan from the oven and add the steaks.
3. Broil for 12 to 14 minutes or to desired doneness, turning the steak over after 6 minutes.
4. Let the steaks rest 10 minutes before slicing.

On the grill:

1. Preheat the grill to medium-high heat until hot.
2. Rub the steaks with oil and sprinkle with salt and pepper.
3. Grill, 1 to 2 minutes on each side.
4. Reduce the heat to medium and grill covered with the grill lid, 10 to 12 minutes longer, or to desired doneness, turning after 5 minutes.
5. Let the steaks rest 10 minutes before slicing.

On the stovetop:

1. Heat the oil in a large skillet (we prefer cast-iron) over medium-high heat.
2. Sprinkle the steaks with salt and pepper.
3. Add the steak to the pan and cook 13 to 15 minutes or to desired doneness, turning after 6 minutes.
4. Let the steaks rest 10 minutes before slicing.