Pure Fire-Seared Ribeye Steaks

Ingredients

• 3 (12-14 oz) Ribeye steaks, well-marbled and at least 1.5 inches thick
• 2 tbsp Beef tallow (melted) or ghee
• 1 tbsp Kosher salt (standard pantry, for cooking)
• 1–2 tsp Salted Perfection Natural Pyramid Garnishing Salt, for finishing

Instructions

1. Remove the steaks from the refrigerator 45 minutes before cooking. Pat them completely dry with paper towels. Moisture is the enemy of a good crust.
2. Season the steaks liberally on all sides with the standard kosher salt. Press the salt into the fat cap.
3. Preheat your gas grill for a two-zone fire. Turn one set of burners to high (screaming hot) and leave the other set on low or off to create a cool zone. Clean the grates until they shine.
4. Brush the steaks lightly with the melted tallow. This adds a layer of pure animal fat that conducts heat beautifully without burning like vegetable oils.
5. Place the steaks on the high-heat side. Sear undisturbed for 2–3 minutes until a deep, mahogany crust forms. Flip and sear the other side for 2 minutes.
6. Move the steaks to the cool zone (indirect heat). Close the lid and let them finish cooking until the internal temperature reaches 125°F for rare or 135°F for medium-rare.
7. Transfer the steaks to a cutting board or warm platter. Let them rest for at least 8 minutes to allow the juices to redistribute.
8. Just before serving, sprinkle the Salted Perfection Natural Pyramid Garnishing Salt over the meat. Do not cook this salt; its geometric crunch is the final texture we need. DUNZO!