Ingredients:

• Bone-in Ribeye steak • Pink Himalayan Salt W/Garlic & Parsley

Instructions

• Take the steaks out of the refrigerator and place on a rack over a baking sheet. Liberally season with Pink Himalayan Salt W/Garlic & Parsley on all sides and let rest at room temperature while you are preparing your grill.

• Set up your grill for two zone cooking – one side should have fire (direct heat) and one side should have no fire (indirect heat). On a gas grill, do this by turning on one set of burners, and leaving the other set off. On a charcoal grill, mound all of your charcoal on one side of the grill, and leaving the other side with no charcoal.

• Heat your grill to medium-low heat (300ºF) and once the grill is hot, be sure to clean the grates with a brush to remove any previous residue.

• Place the steaks on the indirect heat side of the grill, cooking for 15 minutes over the indirect heat, flipping them halfway through cooking.

• After 15 minutes, turn the heat of the grill up to high heat (400ºF). Move the steaks to the direct heat side, and sear for approximately 3 minutes per side, until the steak reaches your desired level of doneness Steak Temperatures

• Rare (125°-130°F) A steak cooked to “rare” is very different than a “raw”.

• Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center.

• Medium (140°-150°F) A steak cooked “medium” will be mostly pink.

• Medium Well (150°-160°F)

• Well (Over 160°F)

• Remove the steaks from the grill and rest for 5 minutes before serving. Enjoy!