18 Ounce Boneless Ribeye Recipe

Bring to temperature

Remove the 18 oz boneless ribeye from the refrigerator 45–60 minutes before grilling. Let it come to near room temperature to promote even cooking.

Pat dry and oil

Pat the steak dry on all sides with paper towels. Lightly coat both sides with 1 tablespoon neutral oil and rub to create an even film—this promotes a good sear and prevents sticking.

Season

Generously season both sides of the ribeye with 2 tsp kosher salt, 1 tsp coarsely ground black pepper, and 1 tsp garlic powder. Press the seasoning into the meat with your hands so it adheres.

Build a two-zone wood-fire grill: bank the lump charcoal to one side of the grill to create a hot direct-heat zone and a cooler indirect zone. Light 4 cups of lump charcoal and let flames die down until coals are covered with light gray ash (about 20–30 minutes). Add 2 wood chunks to the coals early for smoky flavor.

Stabilize grill temperature at 500–600°F (260–315°C) over the direct zone for initial searing. Keep an indirect zone around 300–350°F (150–175°C) if you plan to finish the steak away from direct flame.

Sear

Place the ribeye directly over the hottest coals on the direct zone. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side 2.5–3 minutes. If you want crosshatch grill marks, rotate the steak 45° halfway through each side's sear.

Finish to temperature

After searing both sides, move the steak to the cooler indirect zone to finish cooking. Close the lid and cook until internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135–140°F for medium. For an 18 oz ribeye about 1.25–1.5 inches thick, expect 6–12 minutes on the indirect zone depending on thickness and desired doneness—use an instant-read thermometer for accuracy.

Carryover and rest

Remove the steak from the grill about 5°F below your target internal temperature (carryover will raise it). Transfer to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

While the steak rests, melt 2 tablespoons unsalted butter in a small pan over low heat. Stir in 1 tsp chopped rosemary, 1 tsp chopped thyme, 1/4 tsp salt and 1/8 tsp black pepper until combined. Spoon the warm herb butter over the rested steak before slicing.

Slice the ribeye against the grain into thick slices. Serve immediately with any resting juices spooned over the meat.