Grilled Ribeye Recipe

Bring to temperature

Remove ribeye steaks from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to take the chill off (this promotes even cooking).

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). If using charcoal, bank coals for hot direct heat and a cooler zone for resting. Oil the grill grates or brush steaks lightly with olive oil to prevent sticking.

Season steaks

Lightly brush both sides of each steak with 1 tablespoon olive oil. Sprinkle both sides evenly with kosher salt (about 1 tablespoon per side for each large bone-in ribeye), then add black pepper and garlic powder. Press the seasoning gently into the meat so it adheres.

Sear over direct heat

Place steaks directly over the hottest part of the grill. Sear with the lid open for 2–3 minutes per side to develop a deep brown crust and good grill marks. For a thicker steak (1¼–2 inches), after searing both sides, rotate 45° on each side if you want crosshatch grill marks.

Finish to temperature

After initial sear, move steaks to a cooler part of the grill (indirect heat) or reduce heat to medium. Close the lid and cook until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part, away from bone; for bone-in steaks, allow an extra 3–5°F of carryover heat.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; temperature will rise a few degrees. Resting also finishes internal carryover cooking.

Slice and serve

If desired, slice against the grain into 1/4–1/2-inch slices. Serve whole or sliced, optionally topped with a pat of the compound butter (see next section). Spoon any resting juices over the slices.

While steaks rest, make the compound butter. In a small bowl, combine the softened unsalted butter, chopped parsley, chopped thyme, lemon zest, salt, and black pepper. Mix until smooth and evenly combined.

Spoon the butter onto a small piece of plastic wrap or parchment, form into a log if you like, and chill briefly to firm (or simply roll into a ball). Place a slice or pat of compound butter on top of each hot steak so it melts and glosses the meat as you serve.