8oz Ribeye Recipe

Bring to temperature

Remove the 8 oz ribeye from the refrigerator 30–45 minutes before grilling so it comes to near room temperature. Pat the steak dry with paper towels to remove any surface moisture; dry surface promotes a better sear.

Season

Lightly brush both sides of the steak with the high‑smoke‑point oil (about 1 tsp). Generously season both sides with kosher salt (use roughly 1 tablespoon total), then sprinkle the garlic powder and freshly ground black pepper evenly over both sides. Press the seasonings gently into the meat with your fingers so they adhere.

Preheat the grill

Preheat your grill to high heat (450–550°F / 230–290°C). If using a charcoal grill, set up for direct high heat with a hot coal bed. Oil the grill grates lightly by wiping with an oil‑dampened towel using tongs to prevent sticking.

Sear and cook

Place the ribeye directly over the hottest part of the grill. For an 8 oz ribeye about 1 to 1.25 inches thick, sear 2.5–3 minutes per side with the lid open to develop a deep brown crust. After searing both sides, move the steak to a slightly cooler zone (indirect heat) or reduce heat to medium and continue cooking with the lid closed until the desired internal temperature is reached: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Use an instant‑read thermometer inserted into the thickest part to check doneness. Typical total cook time: 6–10 minutes depending on thickness and grill temperature.

Optional crosshatch marks

For crosshatch grill marks, after the first 1.25–1.5 minutes of sear, rotate the steak 45° and finish that side, then flip and repeat on the other side before moving to indirect heat.

Make compound butter

While the steak cooks (or ahead of time), combine the softened unsalted butter (2 tbs), minced garlic (1 tsp), chopped parsley (1 tsp), lemon zest (1 tsp, optional), and a pinch of salt in a small bowl. Mix until smooth and uniform. Scoop onto a piece of plastic wrap, roll into a small log, and chill briefly if you want slices; otherwise keep in a small bowl at room temperature so it will melt quickly when placed on the hot steak.

Rest the steak

When the steak reaches the target temperature, remove it from the grill and transfer to a warm plate or cutting board. Top immediately with a generous slice or dollop of the finishing butter so it melts over the steak. Tent loosely with foil and let rest 5–7 minutes to allow juices to redistribute. If using thyme or rosemary sprig, lay it on the steak while resting to infuse a subtle aroma.

Serve

After resting, slice against the grain if serving sliced, or serve whole. Spoon any collected juices from the resting board over the steak and serve immediately while hot off the grill.