Grilled Ribeye Steak
Thick-cut, well-marbled ribeye steaks get a heavy salt-and-pepper crust and a hard sear over direct flame before finishing over indirect heat for a perfect edge-to-edge medium-rare. Finished with a pat of garlic-herb butter, this is steakhouse quality from your own backyard grill.
By YumYum Editorial · BBQ & Grilling
Prep: 15 min · Cook: 12 min · Total: 27 min · Serves 2
Ingredients
- 2 ribeye steaks, 1.5 inches thick (about 1 lb each)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, finely minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- to taste Flaky sea salt, for finishing
Instructions
- Remove steaks from the refrigerator 40 minutes before grilling to bring them closer to room temperature for more even cooking.
- Pat steaks completely dry, rub with olive oil, then season generously on all sides with kosher salt and black pepper.
- Mash together softened butter, garlic, parsley, and thyme in a small bowl; set aside at room temperature.
- Preheat the grill for two-zone cooking: one side blazing hot (500°F+), one side medium-low (300°F).
- Sear the steaks over direct high heat for 3-4 minutes per side until a deep brown crust forms, including standing them on the fat cap edge for 1 minute to render it.
- Move steaks to the indirect side, close the lid, and cook 4-6 minutes more until internal temperature reaches 130°F for medium-rare.
- Transfer to a cutting board, top each steak with a generous spoonful of garlic-herb butter, and tent loosely with foil.
- Rest 8-10 minutes before slicing against the grain; finish with a pinch of flaky salt just before serving.