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A perfectly grilled ribeye steak sliced and topped with herb butter, served on a white marble board with fresh parsley.
Reda

Grilled Ribeye Steak

A perfectly seared, juicy ribeye with a caramelized crust and buttery finish that's easier than you think.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Steaks
  • 2 ribeye steaks 1 to 1.25 inches thick, about 12 oz each, room temperature
  • 1 tsp kosher salt plus more for finishing
  • 1 tsp black pepper freshly ground
  • 1 tbsp avocado oil or vegetable oil for high-heat cooking
  • 2 tbsp unsalted butter cold, cut into pieces
  • 2 garlic cloves lightly smashed
  • 2 sprigs fresh rosemary or thyme optional

Equipment

  • Gas or Charcoal Grill
  • Instant-Read Thermometer
  • Tongs

Method
 

Prep
  1. Remove steaks from refrigerator 45 minutes before cooking. Pat completely dry with paper towels - this is crucial for a good crust. Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
  2. Prepare a two-zone fire: heat one side of your grill to high (450-500 degrees F) and leave the other side on medium-low or off for indirect cooking. Clean and oil the grates well.
  3. Brush steaks lightly with oil. Place on the hot side of the grill and do not move for 4 minutes. Flip and sear the second side for 3-4 minutes until a deep brown crust forms and the internal temperature reads 115 degrees F for medium-rare.
  4. Move steaks to the cooler side of the grill. Add butter, garlic, and herbs directly on top. Tilt the steaks slightly with tongs to pool the melting butter, basting for 1-2 minutes until the internal temperature reaches 125 degrees F for medium-rare. The butter should foam and smell nutty.
  5. Transfer steaks to a cutting board or plate and let rest for 8-10 minutes - the temperature will rise to about 130-135 degrees F. Slice against the grain if desired, or serve whole with the garlic-herb butter spooned over top.

Notes

For the best crust, your steaks must be completely dry before seasoning - even moisture is the enemy of browning. If using a charcoal grill, bank the coals to one side to create your two-zone setup; this gives you control to finish gently without burning the exterior. Letting the meat rest is non-negotiable - cutting too early causes all the juices to run out, leaving you with dry steak.