Grilled Thick Cut Ribeye Steak with Tomatoes and Radish Salad

1 Heat the grill to high
2 Season the ribeye steaks with abundant salt and pepper. Grill until lightly charred and crusty, 4 minutes. Turn the steaks over, reduce the heat to medium, close the grill hood, and grill until medium-rare, 6-8 more minutes.
3 Remove the steaks from the heat and let them rest for 5 minutes.
4 Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.