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Ingredients
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Steaks
Seasoning & Oil
Optional Finishes
Method
Prep
- 1
Bring steaks to room temperature
Remove steaks from the refrigerator 45–60 minutes before grilling so they come closer to room temperature. Pat both sides dry very well with paper towels — dry surface promotes even searing.
- 2
Season
Lightly coat both sides of the steaks with the 2 tbs neutral oil. Sprinkle kosher salt evenly (about 1 tsp per side for both steaks total) and the freshly ground black pepper on both faces. Press the seasoning gently into the meat so it adheres.
- 3
If you prefer a stronger salt crust, salt can be applied up to 24 hours earlier and refrigerated uncovered; if so, skip the rinsing and re-drying step.
Grill Setup
- 4
Prepare an open-flame grill for two-zone cooking: bank coals to one side or set one side of gas burners to high and the other to medium-low. You want a hot searing zone (high direct heat) and a cooler zone for finishing. Clean and oil the grates before cooking.
- 5
Preheat the grill until the hot zone reaches approximately 500–600°F (260–315°C) if you have a thermometer. The grates should be very hot so steaks sear on contact.
Searing and Cooking
- 6
- 7
Finish to temperature
Move the steaks to the cooler side of the grill to finish cooking. For a 1–1¼" ribeye: cook until an instant-read thermometer inserted into the thickest part reads 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium. This typically takes 4–8 minutes depending on grill heat and steak thickness. Close the grill lid if using a gas grill to maintain even heat.
- 8
Baste (optional)
During the last 2 minutes of cooking, place the 2 tbs butter, crushed garlic cloves, and herb sprigs in a small cast-iron pan on the cooler side of the grill or on a heatproof tray. Once the butter melts and becomes foamy, spoon it over the steaks repeatedly (basting) to add flavor and help finish the crust.
Rest and Serve
- 9
Rest
Transfer the steaks to a cutting board or plate and tent loosely with foil. Let rest for 8–10 minutes for steaks of this thickness; this allows juices to redistribute and carryover cooking to finish.
- 10