Peppery Grilled Rib Eye

A really good steak is best prepared in the simplest way possible. I’d much rather cook at home and spend money on a quality cut of meat than go out and spend it on the restaurant markup. My secret, if you can call it that, is to use lots of coarsely ground red, white, green, and black pepper. Other than that, it’s nothing but steak and salt. In the winter I cook my rib eyes in a cast-iron skillet over high heat; it works wonderfully, except that the kitchen fills up with smoke, and while y