- 6 1-inch-thick bone-in rib-eye steaks
- Olive oil (for brushing)
- 1 tablespoon cracked black pepper
- 1 tablespoon smoked coarse sea salt or regular coarse kosher salt
- Blue Cheese-Crusted Tomatoes
- Prepare barbecue (high heat). If using gas grill, leave opposite side unlit; if using charcoal grill, keep opposite side free of coals. Brush steaks with olive oil, then sprinkle both sides with cracked black pepper and smoked salt.
- Grill steaks on hot side of barbecue until grill marks form, about 3 minutes per side. Transfer steaks to unlit side of grill, cover, and cook to desired doneness, about 8 minutes for medium-rare. Transfer steaks to plates; let rest 10 to 15 minutes. Serve Blue Cheese-Crusted Tomatoes alongside.