Filet be damned, I want a ribeye.  I want a thick cut, well-marbled ribeye with a juicy center and a lovely charred edge.  I want nary the spice or marinade other than a smattering of coarse salt or crushed pepper, with olive oil to marry it all together and a brush of rosemary as a whisper of flavor with each bite.  In the words of Veruca Salt, “Don’t care how – I want it NOW!”

Kidding, I’m not a brat and I can totally whip this up for myself.  It’s the best kind of recipe in that it’s barely a recipe.  Making a steak at home is surprisingly forgiving and has more to do with the quality of the meat and the amount of time you give it to cook.  Letting the steak come to room temperature before cooking, letting it sit on the grill undisturbed before flipping, and letting it rest so that the juices redistribute are all necessary steps to the perfect bite of steak.  In addition, if you can splurge for a prime dry-aged steak, definitely do it.  It’s a total treat, and though pricey, a lot less expensive than a steak dinner out on the town.

When you are purchasing a ribeye, look for rosy, well-marbled meat where the eye (the round of fat in the middle of the steak) is intact.  This bit of fat keeps the meat moist during cooking and adds perfect flavor – shying away from the fat means you are denying yourself the succulence and juiciness that you so rightly deserve from your steak.  Other than that, there really isn’t that much to it – season, grill, rest and dig in.