PERFECTLY GRILLED BONE-IN RIBEYE! THE NIGHT BEFORE: Unwrap your steak and pat it dry. Store the salted steak in the fridge, uncovered, overnight. Bring it out and let it come to room temp before you set up the grill. If there’s excess moisture on the plate, pat it dry again! Set up your grill. Empty excess ash from BBQs past. Light the grill- be sure to open the bottom vents. If you’ve got a chimney, use it. If not, place a few fire lighters on the bottom of the grill, light them, and pile a few brickettes or charcoal pieces on top. Be strategic so you don’t prevent airflow. Without airflow, coals will not ignite. Once coals are white hot, pile them into one side. This helps create different temperature zones on the grill surface. Avoid placing coals in the middle. Once the grill surface is hot, give it a scrub with half of an onion. ***If you haven’t salted your steak yet, now is a great time to do that, RIGHT BEFORE cooking. Meat should be salted over night, or immediately before cooking. Get the ribeye on the grill, right where it is the hottest. Give it a solid sear, GBD. Flip it and get a seat on the other side. This should only take a couple of minutes each side. Move it to a cooler spot on the grill and close the lid. Adjust the vents on the top and bottom of the grill so they are open half way. Set your timer to 12 minutes. If you’ve followed these directions closely, CONGRATS! You can walk away and grab a cold beverage. Trust the process! Do not open the lid of the grill until the timer goes off. Have your exit plan prepared- this can be a plate or a sheet tray with a roasting rack. Remove the steak from the grill and place it on the plate or rack. Cover it with a layer of foil to keep it insulated. Allow the steak to rest for 15-20 minutes. Slice and serve this perfectly mid-rare steak. To dress it up, give a sprinkle of finishing salt, a drizzle of olive oil, and a squeeze of lemon.