Grilled Ribeye Steak Recipe

Bring to room temperature

Remove the ribeye steaks from the refrigerator 45–60 minutes before grilling. Pat both sides dry with paper towels to remove excess moisture—this promotes a good sear.

Season

Rub each steak lightly with 1 tablespoon olive oil (reserve remaining oil). Sprinkle both sides evenly with kosher salt (about 1 tablespoon per side per steak total ~2 tbs for both), then evenly coat with freshly ground black pepper and garlic powder. Press seasonings gently so they adhere.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 232–288°C). If using a two-zone fire, set one zone to high direct heat and leave the other zone medium-low for resting/finishing.

Sear steaks

Place steaks directly over the hottest part of the grill. Sear for 2.5–3 minutes without moving to develop a crust, then rotate 45 degrees and sear an additional 1.5–2 minutes to create crosshatch marks. Flip and repeat on the second side: 2.5–3 minutes, rotate and 1.5–2 minutes. Total initial sear time per side ~4–5 minutes depending on thickness and heat.

Finish to temperature

Move steaks to the cooler zone of the grill (indirect heat) to finish cooking. Insert a probe thermometer into the thickest part of the steak. Target internal temperatures: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). Finish times vary by thickness; expect 4–10 minutes on indirect heat. Remove steaks about 5°F (3°C) below target, as carryover will raise temperature while resting.

Compound butter baste

While steaks finish, heat a heavy skillet (cast-iron recommended) over medium heat on the side burner or stovetop. Add remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter foams, add crushed garlic cloves and thyme sprigs and cook 30–45 seconds until fragrant, spooning the melted butter over the pan briefly. Turn off heat to avoid burning.

Baste and rest

When steaks reach the desired temperature, remove them from grill and place on a cutting board. Spoon the garlic-thyme butter over each steak immediately to glaze. Tent loosely with foil and rest for 8–10 minutes (for 1–1.5 inch steaks) so juices redistribute.

Slice and serve

After resting, slice against the grain if slicing, or serve whole. Pour any collected juices from the cutting board back over the steak. Optionally finish with a light sprinkle of flaky sea salt and a turn of fresh black pepper to taste.