Jean-Georges's Roasted Rib-Eye for Two
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy steak, use only prime beef, the highest grade of meat.
- Servings: 2
Source: Martha Stewart Living Television, February 1999
- 1 twenty-eight-ounce rib-eye steak on the bone, 2 1/2 inches thick
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil
Heat broiler on high. Season steak on both sides with salt and pepper, and brush with olive oil to lightly coat. Place in broiler pan, and transfer to the broiler. Broil for 15 minutes, turn, and continue to broil for another 10 minutes for medium-rare. Remove from broiler, and let rest for 8 to 10 minutes before serving.