Grilled Ribeye Steak with Dry Brine (Nick DiGiovanni Style)

Ingredients

• 1.5 lb Ribeye steak (bone‑in, 1.5–2 inch thick) (Prefer USDA Prime or Choice with good marbling; keep the fat cap attached)
• 2 tsp Kosher salt (High‑quality sea or kosher salt for dry brining)
• 1 tsp Freshly cracked black pepper (Add just before grilling)
• 0.5 lb Binchotan charcoal (Premium Japanese charcoal for clean, high heat)
• 5 pieces Doritos (plain or lightly salted) (Used as fire starter; optional)

Instructions

1. Dry brine the steak

   Pat the ribeye dry, then sprinkle the kosher salt evenly over the entire surface, including the fat cap. Place the steak on a rack set over a tray and refrigerate uncovered for at least 1 hour (up to 24 hours for deeper flavor).

   Time: PT1H

2. Prepare the charcoal fire

   Fill the chimney starter with Binchotan charcoal. Place a few Doritos on the bottom of the chimney as a fire starter, light them, and let the charcoal ignite fully. When the coals are glowing red‑white (no flames), dump them into the grill and arrange for a two‑zone fire: hot direct heat on one side, indirect heat on the other.

   Time: PT10M

3. Season just before grilling

   Remove the steak from the fridge, pat any surface moisture away, and finish with freshly cracked black pepper. Let the steak sit at room temperature for 5 minutes while the grill heats.

   Time: PT5M

4. Render the fat cap

   Place the steak fat‑side down directly over the hottest part of the grill. Let it sizzle for about 2 minutes until the fat begins to melt and crisp.

   Time: PT2M

   Temperature: 500°F

5. Grill the ribeye

   Flip the steak onto the meat side and sear for 3‑4 minutes without moving. Then rotate 90° and sear another 2‑3 minutes to develop a cross‑hatch crust. Move the steak to the indirect‑heat side, cover the grill, and cook until the internal temperature reaches 125°F for medium‑rare (about 2‑3 more minutes).

   Time: PT8M

   Temperature: 500°F

6. Rest the steak

   Transfer the ribeye to a cutting board, loosely tent with foil, and let rest for 10 minutes. This allows juices to redistribute.

   Time: PT10M

7. Slice and serve

   Identify the grain of the meat and slice against it into ½‑inch thick strips. Serve immediately, optionally drizzling any pan juices over the slices.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

55g

Carbohydrates

0g

Fat

45g

Fiber

0g

Ingredient Substitutions

• Instead of Ribeye steak (bone‑in, 1.5–2 inch thick): New York strip, Porterhouse (use only the ribeye portion)
• Instead of Kosher salt: Sea salt
• Instead of Freshly cracked black pepper: White pepper
• Instead of Binchotan charcoal: Lump charcoal, Charcoal briquettes
• Instead of Doritos (plain or lightly salted): Paper towels soaked in oil, Fire starter cubes

Equipment Needed

• Charcoal grill with lid
• Chimney starter
• Tongs
• Meat thermometer (instant‑read)
• Cutting board
• Sharp chef’s knife
• Aluminum foil (optional for resting) (optional)

Critical Steps — Do Not Skip

• Dry brine the steak for at least 1 hour.
• Render the fat cap first to prevent flare‑ups and add flavor.
• Do not flip the steak repeatedly; let each side develop a deep crust.
• Rest the steak for 10 minutes before slicing.

Chef Tips from the Video

• Use a high‑quality sea or kosher salt; flaky salts can leave uneven seasoning.
• Press the steak firmly onto the grill when the fat side hits the coals to ensure even rendering.
• If you don’t have Binchotan, use a mix of lump charcoal and a small amount of hardwood chips for added aroma.

Troubleshooting

Storage

Refrigerator: Store leftover steak in an airtight container for up to 3 days.

Freezer: Wrap tightly in freezer‑grade film and freeze for up to 6 months.

Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry brine the steak the night before for even deeper seasoning.
• Pre‑measure salt and pepper and keep them near the grill for quick access.
• If using a gas grill, preheat to high and use a cast‑iron skillet for the same fat‑rendering effect.