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Ingredients
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Steak
Finishing & optional garnish
Method
Steak
Bring to temperature
Remove the 18 oz ribeye from the refrigerator and pat dry with paper towels. Let it sit at room temperature for 30–45 minutes before cooking to ensure even cooking.
Season
Lightly brush both sides of the steak with 1 tablespoon neutral oil. Evenly coat both sides and the edges with 1 1/2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, and 1/2 teaspoon garlic powder. Press the seasonings gently into the meat so they adhere.
Sear over direct heat
Place the steak directly over the hottest part of the grill. Sear for 3–4 minutes without moving to develop a deep crust. Rotate 90 degrees and sear an additional 1–2 minutes to create cross-hatch grill marks, then flip and repeat on the other side (3–4 minutes, then 1–2 minutes after rotating).
Finish to temperature
After searing both sides, move the steak to the cooler part of the grill (indirect heat) to finish cooking. Close the lid and cook until internal temperature reaches your desired doneness when measured with an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For an 18 oz ribeye, expect 6–12 minutes of indirect cooking depending on starting temperature and grill heat.
Baste (optional)
During the last 2 minutes of cooking, place 1 tablespoon unsalted butter on top of the steak along with the fresh thyme and rosemary; let the butter melt and baste the steak by spooning melted butter and herbs over the top once or twice.
Rest
Remove the steak from the grill and transfer to a warm cutting board or plate. Tent loosely with foil and rest for 8–10 minutes so juices redistribute.
Finish & slice
After resting, sprinkle 1/4 teaspoon coarse sea salt evenly over the steak. Slice against the grain into desired thickness and serve immediately, spooning any accumulated juices over the slices.
Finishing & optional garnish
If desired, serve each portion with an extra pat of butter or a small sprig of thyme for presentation. Use finishing salt to adjust seasoning at the table.