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1
Prepare a charcoal or gas grill for indirect cooking so that one section of the grate is quite hot and there is no heat under the other part.
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2
(Or put a dry cast-iron skillet in the oven and turn the heat to 325.)
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3
If the steak is floppy (and the butcher hasnt done it already), tie a string horizontally around it to help it cook evenly.
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4
Rub the meat and bone on all sides with salt and pepper, and let it come to room temperature.
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5
Put the steak on the cool side of the grill (or in the hot pan) so that the bone is toward the hot side.
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6
Cover, and cook until it releases evenly from the grates or pan and has an internal temperature of about 100 degrees, 5 to 15 minutes, depending on the thickness of the cut and the heat of the grill.
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7
Move the steak to the hot part of the grill, and cook, undisturbed, until it sears and releases easily, 2 to 5 minutes.
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8
(If indoors, transfer the skillet to the stove over medium-high heat.)
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9
Repeat with the other side, cooking it to one stage before your desired doneness.
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10
If you want truly rare, remove the steak when its interior measures 125 degrees, or even a little bit less; for medium-rare, 135 degrees is about right.
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11
Let the rib-eye rest on a surface that will capture any juices for at least 5 and up to 15 minutes.
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12
Remove the string if you used one, and cut away the bone.
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13
Slice as thickly or thinly as you like, and serve with the meat juices and any of the sauces.
