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Grilled Ribeye Steak with Dry Brine (Nick DiGiovanni Style)
Learn how to grill a perfect ribeye steak using Nick DiGiovanni's dry‑brine method, Binchotan charcoal, and a simple salt‑and‑pepper finish. This recipe walks you through seasoning, charcoal preparation, rendering the fat cap, achieving a deep crust, and resting for maximum juiciness.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Handle hot charcoal with heat‑resistant gloves; coals stay hot for hours.
- • Use long‑handled tongs to avoid burns from flare‑ups.
- • Never leave the grill unattended while the fire is active.
- • Ensure the meat thermometer is clean to avoid cross‑contamination.
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