Grilled Ribeye Recipe

Bring to room temperature

Remove steaks from the refrigerator and pat dry with paper towels. Let them sit, uncovered, at room temperature for 30–45 minutes. This ensures more even cooking.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). If using coals, bank them to create a two-zone fire (hot direct zone and cooler indirect zone). Oil the grates lightly after heating to prevent sticking.

Season steaks

Brush both sides of the steaks with olive oil. Evenly sprinkle kosher salt on both sides (about 1 tablespoon per side for large 1–1.5 inch ribeyes), then sprinkle garlic powder and finish with the coarsely ground black pepper. Press the seasonings gently into the meat with your hands.

Sear over direct heat

Place steaks directly over the hottest part of the grill. Sear with the lid open for 2–3 minutes without moving to develop a good crust. Rotate 45 degrees and sear another 1–2 minutes to create crosshatch grill marks. Flip and repeat on the other side (2–3 minutes, then rotate for 1–2 minutes).

Cook to temperature

After searing both sides, move the steaks to the cooler zone (indirect heat) if they need longer. Insert an instant-read thermometer into the thickest part of the steak: remove at 120–122°F (49–50°C) for rare, 128–130°F (53–54°C) for medium-rare, 135°F (57°C) for medium. Expect temperature to rise about 5°F while resting.

Rest

Transfer steaks to a resting rack or plate and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute. During the last minute of resting, place a pat (about 1 tablespoon) of compound butter on each steak if using.

While steaks come to room temperature or while the grill preheats, make the compound butter. In a small bowl, combine softened unsalted butter, chopped parsley, chopped thyme leaves, lemon zest, fine sea salt, and black pepper. Mix thoroughly until evenly incorporated. Shape into a log on plastic wrap or spoon into a small bowl. Chill briefly if you prefer firm slices, or keep at room temperature for easy spreading.

Slice the steaks against the grain if serving sliced, or serve whole. Spoon any resting juices over the steaks and top each with a slice or dollop of compound butter if desired. Serve immediately.