Grilled American Kobe rib eye with smoked sea salt

Tom Colicchio serves these up at ’wichcraft; you can serve them at home!

Laurent TourondelServes 6

INGREDIENTS

• 6 American Kobe rib eyes, 12 oz each.

• 6 teaspoons softened butter

• 1 tablespoon smoked kosher salt

• 1 teaspoon smoked sea salt

• 1 tablespoon smoked pepper

DIRECTIONS

Spread 1 teaspoon of softened butter on each steak using a pastry brush.

Season with smoked kosher salt and pepper.

To cook the steak, sear on a hot grill for 5 minutes, turn over and cook for another 4-5 for medium rare.

Finish with smoked sea salt and let rest for several minutes before serving.

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