Lunch: Grilled Texas Rib Eye

Ingredients

Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
Canola oil, for brushing
Kosher salt and coarsely ground black pepper

Instructions

Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.
Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130 ° for rare or 135 ° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.

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