Fire up the grill! This juicy, sweet combo of Gorgonzola and beef with fresh heirloom tomatoes is exactly what we want for dinner tonight.
1 tablespoon kosher saltHow to Make ItPreheat grill to very high . Drizzle rib eye with oil, and sprinkle with salt and pepper. Let stand at room temperature 30 minutes.Place rib eye on oiled grates; grill, covered, turning often, until seared on all sides, about 10 minutes. Reduce heat to medium-high , and continue to grill, covered, turning occasionally, until a thermometer inserted in thickest portion of rib eye registers 115°F, about 30 minutes for medium-rare.
Thinly slice each steak against the grain; sprinkle with parsley and fleur de sel. Serve withA double-cut prime rib eye, a rib eye roast that is 2 bones thick, maximizes the ratio of charred crust to juicy meat. Frenching the bone isn’t essential, but it looks elegant and makes the meat easier to carve. The keys to grilling a thick cut are to turn it often so it cooks evenly and to remove it from the grill at a lower internal temperature than usual .
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