• 1 (3 pound) bone-in 45 day dry-aged ribeye (2 ½-3 inch) (with ribeye cap/spinalis)
  • Salt and pepper
  • Relish
  • 3 Tablespoons minced ginger
  • 1 chili pepper, minced
  • 3 scallion, sliced
  • ½ cup grapeseed oil
  • 1 Tablespoon sesame oil


  1. Allow your steak to come to room temperature for about 1 hour.
  2. Heat the grill.
  3. Season the rib eye with salt and pepper and place on the shelf above the grill grates away from the flame.
  4. Turn the heat on one side of the grill only and heat the grill to 250 degrees and place the steak on the grill over indirect heat (burners should be turned off under the steak.
  5. Cook to an internal temp of 110 degrees 70-85 minutes. (Use a digital or manual meat thermometer.)
  6. Brush the steak with oil and turn the grill to high heat and place the steak on the hot side of the grill to sear it, for 2-3 minutes per side.
  7. Let the steak rest for 20 minutes and then slice and serve with the ginger mixture.
  8. Relish
  9. Add the grapeseed oil to a small saucepan and heat until just smoking.
  10. Add the ginger, chili, and scallion to a small bowl.
  11. Pour the hot oil over the ginger mixture and then stir in the sesame oil.