BBQ Ribeye on the Bone
Take the steak out of the fridge at least one hour before cooking. Make sure that the fire has died down and the coals are white hot before starting to cook the steak.
Rub a very small amount of oil onto all surfaces of the steak. Season well with sea salt and cracked black pepper.
Place the steak onto the grill and cook for 3-4 minutes on each side to give a good colour to the steak. Once nicely coloured, move the steak to the side of the BBQ where the heat is less intense and leave to cook for a further 15 to 18 minutes, turning the steak every 3-4 minutes. If you have a temperature probe, take the internal temperature to 55°C/131°F. Remove the steak from the heat and cover with tin foil and let it rest.
The steak will continue cooking for a while and the internal temperature should hit 60°C/140°F roughly, a perfect medium rare.