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" IT&amp;#039;S JUST GETTING WARM enough that the idea of firing up the grill isn&amp;#039;t so remote anymore. So we thought we&amp;#039;d tackle the warhorse of the Weber--the steak. Giving us an unfair advantage is Mario Batali, star of the Food Network. &amp;quot;For me, the most tasty steak is the rib eye,&amp;quot; opines the chef. &amp;quot;Don&amp;#039;t marinate it, but put it in a dry rub, which causes the steak to exude some of the water in it. That results in more firm, more flavorful, more intense-tasting beef.&amp;quot; Batali also recommends that you &amp;quot;sprinkle coarse sea salt over the cut pieces. A good salt crunch works really nicely with that steak.&amp;quot;  Grilled Rib-Eye Steak SERVES TWO 2 oz dry porcini mushrooms, ground to dust 3 to 4 tbsp sugar 2 tbsp salt 1 tsp red-pepper flakes 4 cloves garlic, minced 1 tsp black pepper 1 28-oz rib-eye steak (with bone) \u00BC cup extra-virgin olive oil  Best-quality extra-virgin olive oil (like DaVero) for drizzling  Best-quality 12-year-aged balsamic --------vinegar for drizzling  Coarse sea salt In a small bowl, combine ground mushrooms, sugar, salt, red-pepper flakes, garlic, and black pepper and mix well. Add olive oil and mix well. Rub onto steak, place in a nonreactive casserole, cover well, and refrigerate overnight. Cook steak on preheated grill or broiler until well-charred, 12 minutes on one side and 9 minutes on the other. Remove from grill. Slice meat from bone and serve on two warmed dinner plates. Drizzle with high-quality oil and vinegar. Sprinkle sea salt over meat. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/a4331/cook-like-chef-steak-0401/>