Grilled Ribeye Recipe

Bring steak to room temperature

Remove ribeye steaks from the refrigerator 30–45 minutes before grilling. Pat dry with paper towels.

Season

Rub each steak lightly with 1 tablespoon olive oil. Season both sides generously with kosher salt (about 1 tsp per steak total) and freshly ground black pepper. Let rest 5 minutes to allow salt to adhere.

Preheat grill

Preheat a gas or charcoal grill to high heat (500–550°F / 260–290°C) for direct grilling. If using a cast-iron pan, preheat over high heat until smoking lightly.

Sear and finish

Place steaks on the hottest part of the grill. Sear 3–4 minutes without moving to develop a crust. Flip and sear the other side 3 minutes. Move steaks to a cooler zone of the grill (or reduce heat to medium) to finish to desired doneness: about 2–4 more minutes for medium-rare (internal 125–130°F), 4–6 minutes for medium (135–140°F). Use an instant-read thermometer for accuracy.

Baste and rest

In the last 1–2 minutes of cooking, top each steak with 1 tablespoon unsalted butter, a crushed garlic clove, and a thyme sprig to baste. Remove steaks from the grill and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes to redistribute juices before slicing.

Prepare vegetables

While steaks come to room temperature, parboil baby potatoes in salted water for 8–10 minutes until just tender. Drain and cool slightly. Toss potatoes, asparagus, red pepper strips and zucchini with 2 tablespoons olive oil, 1 tsp salt and 1/2 tsp black pepper.

Grill vegetables

When you begin cooking the steaks, place potatoes cut-side down on the grill or in a grill pan over direct medium-high heat. Grill 4–6 minutes until charred and crisp. Add red pepper and zucchini; grill 3–4 minutes per side until tender and charred. Add asparagus last and grill 2–4 minutes, turning until bright green and slightly blistered.

Finish

Remove vegetables from the grill, squeeze the lemon halves over them, adjust seasoning to taste, and keep warm until steaks have rested.

Chop and combine

Finely chop parsley, cilantro (if using) and oregano leaves. Mince garlic. In a bowl combine the herbs, garlic, red wine vinegar, red pepper flakes, kosher salt and black pepper.

Stir in oil and adjust

Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Taste and add lemon juice if you prefer brighter acidity. Adjust salt, pepper or vinegar to taste. Let sit at room temperature for at least 15 minutes for flavors to meld (can be made several hours ahead and refrigerated). Bring back to room temperature before serving.