Grilled Ribeye Steak with Sardinian-Style Eggplant

Method

1. Take the steak out of the fridge and let it come to room temperature near the grill heat without burning the cutting board.
2. Prepare the eggplant: cut off the top and bottom, then cut it in half lengthwise. Make a small flat base so it stands steady.
3. Score the cut side of the eggplant deeply in a crosshatch pattern, being careful not to cut all the way through.
4. Finely chop garlic and parsley together (coarsely).
5. Fill the scored eggplant with the garlic-parsley mixture, season generously with salt, and drizzle with olive oil.
6. Place the eggplant near the heat source (on the cooler part of the grill if using charcoal) to cook slowly until soft and lightly charred.
7. Make the rosemary-garlic oil: crush a few garlic cloves with a pinch of salt, add a sprig of rosemary, and cover with olive oil. Set aside.
8. When the steak is at room temperature, season it with a little salt and a drizzle of olive oil on both sides.
9. Stand the steak on its bone (T-bone) directly over the coals to heat the inside first. Cook for 6-8 minutes.
10. Lay the steak flat on the grill and cook for about 6 minutes per side, basting occasionally with the rosemary-garlic oil.
11. For diamond grill marks, rotate the steak 45 degrees halfway through each side.
12. Check doneness by pressing the meat with your finger; compare the firmness to the base of your thumb muscle. (Soft = rare, medium = thumb to middle finger, well-done = thumb to pinky.)
13. Just before finishing, sear the fat cap directly over the coals until crispy.
14. Remove the steak from the grill and let it rest for a few minutes (if possible).
15. Remove the eggplant when tender and lightly charred.
16. To serve, slice the steak off the bone against the grain into thick slices.
17. Plate the steak and eggplant with tomato wedges. Drizzle everything with the remaining rosemary-garlic oil and a finishing sprinkle of salt.