4 (8-ounce) ribeye steaks, trimmed (about 3/4 inch thick)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
How to Make It
Sprinkle both sides of steaks with salt and pepper. Let steaks stand at room temperature for 20 minutes.
Pat the steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Remove from grill. Cover steaks loosely with foil; let stand 5 minutes.
Using Kosher salt and freshly ground pepper (even up to a tablespoon of each for 4-6 steaks) makes a terrific grilled steak. If you grill carefully and turn the steaks over twice at the 1 o'clock position, then twice at the 11 o'clock spot, they should be tender and juicy and will get nice grill marks. This is a simple, flavorful way to do steaks. I typically use thin ribeye which makes grilling time and effort a snap.
There is no substitute for a good steak,
but I would never put salt on one before grilling. This would dry the meat & that is the last thing anyone should do.If one must use salt on any food before cooking, try the sea salt as it does not do the harm regular salt will do.