For dinner I cooked a 2.5 inch thick bone in rib steak. It was perfect and here’s what I did.
- 2 hours before dinner I removed it from the refrigerator and salted it well leaving it on a plate to come to room temperature.
- 1 hour 15 minutes before dinner I lit the grill leaving all burners on high.
- While the grill heated I blotted the surface of the steak dry, added pepper, and a thin coating of olive oil.
- I have a three burner grill so I turned off two of the burners and placed the steak over the middle one (next to but not over the lit burner) with the bone facing the flame. I set my timer for 15 minutes.
- When the timer went off I flipped the steak keeping the bone side next to the flame and reset the timer for 15 minutes.
- When the timer went off I flipped the steak again but this time I placed it over the lit burner and relit the middle burner. I set my timer for 5 minutes.
- When the timer went off I flipped the steak again placing it over the now hot middle burner. (Moving the steak to a new spot prevents flare ups.) I set my timer again for 5 minutes.
- At this point I pressed my finger into the middle of the steak and determined it was done to a medium rare. I removed it from the grill and brought it inside to tent with foil and rest for 10 minutes before cutting it from the bone and slicing it to serve.
I served it with baked potato, grilled sweet corn on the cob (I’ll post on that next) and vine ripe tomato slices.