Grilled Rib Eyes & Snow Crab

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

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.


– bone in rib eye steaks – kosher salt – vegetable oil – pepper

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.

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.

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.

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.

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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