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Ingredients
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Steak
Finishing (optional)
Method
Steak
Bring to temperature
Remove the ribeye from the refrigerator 45–60 minutes before cooking and leave it uncovered on a plate to come to near room temperature. This ensures even cooking.
Season
Pat the steak dry with paper towels. Lightly brush both sides with 1 tablespoon neutral oil. Generously season both sides and the edges with kosher salt (about 1 1/2 tablespoons total) and coarsely ground black pepper (about 1 teaspoon). Press seasonings gently into the meat so they adhere.
Chargrill
Place the steak over the hottest part of the grill. For a 1 1/4–1 1/2 inch ribeye, cook for approximately 4–5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Rotate 45° halfway through each side’s cook time if you want cross-hatched grill marks. Use tongs to flip once; do not press the steak. If flare-ups occur, move the steak briefly to a cooler zone and then return to direct heat.
Check temperature
Insert an instant-read meat thermometer into the thickest part of the steak (avoiding bone). Remove the steak from the grill 5°F below target because residual heat will carry it to doneness while resting: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium.
Finishing (optional)
Rest and baste
Transfer the steak to a warm cutting board or plate and tent loosely with foil. While the steak rests (8–10 minutes), place a small skillet over medium heat, melt 2 tablespoons butter with the crushed garlic and herb sprigs for 1–2 minutes to infuse. Spoon the melted herb-garlic butter over the steak once it’s resting to add flavor.