Ribeye Recipe

Temper the steak

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature. Pat both sides dry thoroughly with paper towels (dry surface = better sear).

Season

Lightly brush or rub the steak with the neutral oil on both sides. Evenly sprinkle the coarse kosher salt over both faces (use about 1 tablespoon total), pressing gently so it adheres. Grind the freshly ground black pepper over both sides to taste (about 1 teaspoon). Let rest upright on a rack for 5–10 minutes so seasonings settle.

Prepare a hot two-zone fire in a wood-fired grill or a charcoal grill with split wood for flavor: bank the coals/wood to one side to create a very hot direct-heat zone and a cooler indirect zone. Aim for grill grate temperatures of about 500–700°F (260–370°C) over the direct area. If using a gas grill, add wood chunks to a smoker box or use soaked wood chips on the burners. Allow smoke to establish for 5–10 minutes so a steady blue smoke is present (avoid heavy billowing white smoke).

Clean and oil the grate: use a grill brush, then oil the grate lightly with a paper towel dipped in oil held with tongs to prevent sticking.

Initial sear

Place the ribeye directly over the hottest part of the fire. Sear for 2–3 minutes without moving to develop a deep brown crust, then rotate 45 degrees and sear an additional 1–2 minutes to create crosshatch marks. Flip and repeat on the other side (2–3 minutes, then 1–2 minutes after rotation). Aim to get a dark crust but avoid burning the fat excessively.

Finish to desired doneness

After searing, move the steak to the cooler indirect zone of the grill (or reduce heat) to finish cooking. Close the lid and cook until internal temperature reaches your target: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 14-oz ribeye about 1–1.25 inches thick, expect 4–8 minutes on indirect heat depending on starting temp and grill. Use an instant-read thermometer inserted into the thickest part to check temperature.

During the final 1–2 minutes of cooking (while on the indirect zone), place a small cast-iron skillet or heavy foil on the grill, add the 2 tablespoons of unsalted butter, smashed garlic cloves, and thyme (and rosemary if using). Allow the butter to melt and pick up aroma from the herbs and garlic. Tip the skillet or use a spoon to baste the melted butter over the top of the steak repeatedly for 60–90 seconds to add flavor and gloss.

Once the steak reaches desired internal temperature, remove it from the grill and transfer to a cutting board. Spoon any accumulated butter and aromatics over the steak, then tent loosely with foil and rest for 8–10 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temp ~3–5°F.

After resting, slice the ribeye against the grain in 1/4-inch thick slices (or serve whole). Spoon any resting juices and remaining herb-garlic butter over the slices. Serve immediately with optional finishing salt (a pinch of flaky sea salt) if desired.