Remove the 16 oz ribeye from the refrigerator and let sit on a plate, loosely covered, for 30–45 minutes until near room temperature. Pat dry with paper towels.

Season steak

Brush both sides lightly with 1 tablespoon olive oil. Season both sides liberally with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.

Preheat grill

Prepare a charcoal or gas grill for high heat (500–550°F / 260–290°C). Oil the grates lightly to prevent sticking. If using a two-zone setup, have one side very hot for searing and a cooler side for finishing.

Sear and grill

Place the ribeye directly over the hottest part of the grill. Sear for 2–3 minutes per side with the lid open to develop a deep crust. After both sides are seared, move the steak to the cooler side if it needs additional cooking. For medium-rare, target an internal temperature of 125–130°F (52–54°C). Use an instant-read thermometer inserted into the thickest part of the steak.

Finish with butter and aromatics

In the last 1–2 minutes of cooking, place 1 tablespoon unsalted butter, the crushed garlic clove, and 2 thyme sprigs on the steak (or in a small aluminum tray on the grill). Allow butter to melt; spoon melted butter and aromatics over the steak once or twice to enhance flavor.

Rest steak

Remove the ribeye to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

Slice and serve

Slice the steak against the grain into 1/4–1/2-inch thick slices. Serve alongside potatoes and zucchini, spooning any resting juices over the slices.

Chive-Crusted Fingerling Potatoes

Preheat oven and prep potatoes

Preheat oven to 425°F (220°C). Scrub 1 lb fingerling potatoes and halve them lengthwise so cut side will crisp. Toss potatoes with 1 tablespoon olive oil, 0.5 tsp garlic powder, and 0.5 tsp freshly ground black pepper and spread cut-side down on a rimmed baking sheet.

Roast potatoes

Roast on the middle rack for 20–25 minutes, until the cut sides are golden-brown and the potatoes are tender when pierced with a fork. Flip once halfway through if needed for even browning.

Prepare chive-sour cream coating

While potatoes roast, in a bowl whisk together 0.5 cup sour cream, 3 tablespoons chopped fresh chives, 2 tablespoons melted unsalted butter, 0.75 tsp salt, and 0.5 tsp garlic powder. Stir in 1/4 cup panko breadcrumbs and 1/2 tsp lemon zest if using; the mixture should be spreadable but not runny.

Crust the potatoes

When potatoes are roasted and hot, remove from oven. Using a spoon, top each cut potato half with a generous dollop of the chive-sour cream mixture, pressing slightly so the panko adheres. Return to oven and bake 5–7 more minutes until topping is warmed and edges are lightly toasted.

Finish

Remove from oven and allow to cool 2 minutes. Adjust seasoning with a pinch of salt if needed. Serve hot alongside the steak and zucchini.

Grilled Zucchini

Prep zucchini

Trim the ends of 2 small zucchinis and slice lengthwise into 1/4-inch thick planks. Place in a bowl and toss with 1 tablespoon olive oil, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper so each piece is lightly coated.

Grill zucchini

When the grill is at medium-high heat (about 400°F/200°C) and after the steak has been moved to the cooler side or is resting, place the zucchini planks directly on the grates. Grill 2–3 minutes per side until tender with distinct grill marks but not limp. Avoid overcooking.

Finish and serve

Transfer zucchini to a platter, squeeze 1 teaspoon lemon juice over the top and sprinkle 1 teaspoon chopped parsley (optional). Serve warm alongside the ribeye and chive-crusted potatoes.