Grilled Rib Eyes & Snow Crab

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Want to enjoy seafood as well as some red meat? Try this Grilled Rib Eyes & Snow Crab to get the best of both worlds!

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The rib eye is my prime choice of steak to throw over an open flame. It packs beautiful marbling off of the upper rib, and is perfectly tender.

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INGREDIENTS

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Set a wire rack inside a baking sheet. Pat the steaks dry with a paper towel, sprinkle both sides liberally with salt and allow to sit for an hour.

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Meanwhile, heat your grill. For this recipe, I strongly recommend using charcoal. Place a clean cooking grate on top, cover and let sit for 5 minutes.

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If using gas, just preheat burner to high and let warm up for a few minutes. When ready to cook, turn main burner to low and the others off.

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Rub the steaks with vegetable oil and sprinkle with pepper. Place the stakes on the cooler side of the grate and let cook 10 to 20 minutes.

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Finish off steaks on hotter part of the grill, to give them a nice brown finish, and a temp of 120 degrees. Then let rest for 15 minutes cover with foil.

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