Chargrilled Ribeye Recipe

Bring steak to temperature

Remove ribeyes from the refrigerator 45–60 minutes before grilling so they come close to room temperature. Pat both sides dry with paper towels.

Season

Brush a thin layer of neutral oil over both sides of each steak. Generously season both sides and the edge with kosher salt and freshly ground black pepper, pressing lightly so the seasoning adheres.

Preheat grill

Prepare the grill for high heat. For charcoal, bank coals to create a hot zone and a cooler zone. Aim for 500–600°F (260–315°C) on the hot zone. Clean and oil the grates just before cooking.

Sear over high heat

Place steaks directly over the hottest part of the grill. Sear for 2.5–3 minutes without moving to develop deep char marks. Rotate 90° and sear another 1.5–2 minutes to create crosshatch marks (total first-side sear ~4–5 minutes).

Flip and finish

Flip the steaks and sear the second side 3–4 minutes for medium-rare, or until an instant-read thermometer reads 125–128°F (52–53°C) for medium-rare. If thicker or desired doneness is higher, move to cooler zone and cook with lid closed, checking temperature periodically.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest for 8–10 minutes (longer for very thick steaks). Carryover will raise internal temp ~5°F, reaching ~130–135°F for medium-rare.

Slice and serve

If serving sliced, cut against the grain in 1/4-inch slices. Place a pat (about 1 tbs) of compound butter on each steak or top with slices of the butter to melt. Season with a final pinch of flaky salt if desired and serve immediately.

While the grill is heating or steaks are resting, combine the softened unsalted butter, chopped parsley, thyme, minced garlic, lemon zest, salt, and pepper in a bowl. Mix thoroughly until smooth and well blended.

Spoon the butter onto plastic wrap or parchment, form into a log (about 1-inch diameter), wrap tightly and chill until slightly firm, about 20–30 minutes. For immediate use you can simply dollop softened butter onto the hot steaks so it melts.

Preheat and monitor grill heat using a thermometer. Use tongs to handle steaks—avoid piercing them with a fork. Clean grill grates before cooking to prevent sticking.

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium, 145°F for medium-well. Allow for 5°F carryover while resting.