Chile salt-crusted rib-eye steaks with lemon

Chile salt-crusted rib-eye steaks with lemon
Serves 4

• 2 1-1/4 lb. rib-eye steaks, bone in (about 1 1/2 inches thick)
• Olive oil
• 1 tbsp. course sea salt
• 1 tbsp. black peppercorns
• 1 tbsp. chile flakes
• 1 tbsp. finely chopped fresh rosemary
• 2 lemons, halved

Bring the steaks to room temperature. Preheat a grill to high.

In a mortar and pestle, pound together the salt, pepper, chile flakes and rosemary (alternately, pulse several times in a spice grinder). Rub both sides of each steak with a little olive oil and coat with the spice mixture, rubbing it into meat.

Lower grill temperature to medium-high. Grill the steaks for 5 minutes on each side. Remove from grill and tent with foil. Let steak rest about 15 minutes. Place the meat back onto the grill to cook until done to your liking. Rest for a few minutes before slicing.

Sprinkle with lemon juice and a drizzle of olive oil before slicing and serve.