Charcoaled Prime Ribeye Recipe

Bring to temperature

Remove the 16 oz ribeye from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat very dry with paper towels to remove surface moisture.

Season

Combine kosher salt, black pepper, and garlic powder. Rub oil lightly over both sides of the steak, then season liberally and evenly with the salt–pepper–garlic mix. Press seasonings into the meat so they adhere.

Preheat grill or cast-iron

Preheat a charcoal grill for direct high heat (coals white-hot; surface 500–700°F / 260–370°C) or preheat a heavy cast-iron skillet over high heat on the stovetop until just smoking. If using a grill, leave grates clean and very hot.

Sear and char

If using a grill: place the ribeye directly over the hottest coals. Sear 2–3 minutes per side to develop a deep char, rotating 90° halfway through each side if you want cross-hatch marks. If using cast iron: add the neutral oil, place steak in pan and sear 2–3 minutes without moving to develop a crust, then flip and sear 2 minutes on the other side.

Baste and finish

Reduce heat slightly (move steak to cooler side of the grill or lower stove to medium). Add butter, rosemary, thyme, and smashed garlic to the pan (if using grill, put aromatics in a small cast-iron or disposable foil tray near steak to melt butter and aromatics). Tilt the pan and spoon melted butter and herbs over the steak repeatedly for 1–2 minutes to infuse. Continue cooking until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 1.5–2 inch 16 oz ribeye expect 6–10 minutes total after sear depending on thickness and heat—use an instant-read thermometer to confirm.

Rest

Transfer the steak to a warm cutting board, tent loosely with foil, and rest 8–10 minutes. This lets juices redistribute and carry-over cooking raise temperature ~5°F.

Slice and finish

Optionally sprinkle with flaky sea salt. Slice against the grain if serving sliced; serve whole if preferred. Drizzle with pan jus or steak sauce if using.

Preheat and prepare

Preheat oven to 425°F (220°C). While the steak comes to room temperature, toss the mixed seasonal vegetables in a bowl with extra-virgin olive oil, kosher salt, and black pepper until evenly coated.

Roast

Spread vegetables in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the preheated oven 18–30 minutes depending on vegetable size and type (root vegetables 25–30 minutes, Brussels sprouts and halved potatoes 20–25 minutes, asparagus and thin vegetables 12–15 minutes). Toss or flip once halfway through to ensure even browning and caramelization.

Finish

Check tenderness with a fork. When vegetables are caramelized and tender, remove from oven and, if using, toss with fresh lemon juice and chopped parsley. Adjust seasoning to taste.

Arrange a portion of roasted seasonal vegetables on each plate. Place the rested ribeye whole or sliced beside the vegetables. Spoon any reserved pan jus over the steak or serve on the side. Garnish with a sprig of thyme or parsley if desired and serve immediately.