1 4” Thick Prime Ribeye Steak
Salt & Pepper , liberally
Extra Virgin Olive Oil
1 tb Fresh Chopped Rosemary
Build fire in wood/charcoal burning grill (we like Green Eggs & smokers) until chamber is 700-800 degrees.
Liberally season "goat head” steak with salt and pepper on the cut face (even if its seems excessive) and lightly coat with olive oil.
When fire is hot add to grill and cook until it begins to slightly char, flip and repeat on the other side. You want to cook to internal temperature is rare to med-rare.
Let rest 10 minutes and then slice perpendicular to the face in 1/2 - 3/4 inch slices and rearrange on a platter to serve.
Pour 1/4 C extra virgin olive oil over slices and sprinkle with chopped rosemary and sea salt.