1-2 lb Bone-in Rib-Eye Steak
Vera Jane’s Extra-Virgin Olive Oil
Sea salt and freshly ground black pepper
Season steak generously with salt and pepper and let steak rest at room temperature, about one hour. Pre-heat oven to 425°F. Heat a grill or grill pan to medium-high.
Cover exposed bone with foil to prevent browning. Drizzle olive oil over steak, rub to coat, and place on grill pan. Grill for about five minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest 10 minutes before slicing and serving.