Bife Ancho (Argentinean Rib Eye) - cooking recipe

Ingredients

3 lbs rib eye steaks (4 steaks each 12 oz and 1 1/2 to 2 inches thick)
sea salt

Preparation

Rub both sides of the steaks with sea salt and let rest 30 minutes before cooking.
Sear the meat on a hot grill; once the juices start to accumulate on the upper side of the steak, it is time to flip.
Flip only once; when the juices start to accumulate on the cooked upper side, the steaks are done.