Technique: Little Alley Steak’s Tony Manns Jr. on grilling ribeyes

Photograph by Greg DuPree

“I like a steak with personality,” says Tony Manns Jr. To him, no slab of meat fits that profile better than a ribeye, characterized by a generous marbling of fat that adds rich, robust flavor and juiciness. At the butcher, Manns chooses cuts at least one and a half inches thick (anything thinner will easily overcook).

Before grilling, let the steaks sit unwrapped at room temperature for at least 10 minutes—“it’s like opening a fine wine,”...

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