Bone-on Standing Rib Steaks

Bone-on rib steaks

Rib steaks should be at LEAST two inches thick. Ask your butcher to cut these pieces from a rib roast, leaving the bone on. The steaks must stand on their edge during cooking. You can't do that with anything smaller than 1.5".

FYI - porterhouse is another great candidate for this treatment. Same rule - make sure it is broad enough to stand upright.

The only two seasoning ingredients needed are fine sea salt and minced garlic. Stock up because you'll need a lot of both.

Let your meat get to room temperature to ensure that the seasonings can penetrate.

Cover every surface of the steak with sea salt. A lot of sea salt. It should look frosted when you're done - if your cuts are the right thickness it will be difficult to overdo. The salt both protects and seasons the meat.

After you've salted, spoon out a generous amount of minced garlic and spread it with the spoon, pushing it into the surface.

Let your steaks sit for 10-20 minutes. By the time you are ready to put them on the grill most of the frosting of salt will have been absorbed.

Start your fire. Use newspaper and small kindling to get going, then add larger pieces of hardwood. No need to build a bonfire - the best heat management is done over a small flame.

Raise the Grillery surface just out of reach of the flames and place the steaks upright on the bone, toward the back of the grill. Lean them against the back of the grill box or the crank axle if they insist on falling over.

The trick is to cook the steaks standing on the rib for most of their time(~80%) on the fire. This protects the meat from overcooking and distributes the flavor up from the bone.

Start basting immediately. Put some butter or olive oil in the drip pan to start things off. Once the steaks have gone a few minutes you'll have a great sauce to brush on the meat.

How to know when to drop them down on their side? Cut and look - when the meat near the bone starts to go from rare to medium-rare knock them over. Since you are continuously basting the meat there won't be any loss of juices after the knife.

Cook to your preference, lower into the flames for a short final sear and serve.

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