About this recipe

A classic, no-fuss grilled ribeye that delivers a beautifully seared crust with a juicy, tender center every time. This method uses a simple seasoning of salt, pepper, and garlic to let the rich, beefy flavor of the ribeye shine. With a two-zone fire and a proper rest, you'll get steakhouse-quality results right in your backyard.

Instructions

1. 1

   Remove the ribeye steaks from the refrigerator 30–40 minutes before grilling and let them rest at room temperature. This promotes even cooking from edge to center.

2. 2

   Pat the ribeye steaks completely dry with paper towels — this is the key to a great crust. Brush both sides lightly with neutral oil. Mix the kosher salt, black pepper, and garlic powder together, then season both sides generously. Don't be shy; thick steaks need more seasoning than you think.

3. 3

   Set up your grill for two-zone cooking: pile charcoal on one side for a hot direct zone, leaving the other side empty for indirect heat. If using a gas grill, set one burner to ^[high] and leave the adjacent burner(s) off. Preheat the grill with the lid closed until the direct zone reaches about ![450–500°F] (10–15 minutes).

4. 4

   Clean and oil the grill grates. Place the ribeye steaks over the direct (^[high heat]) zone. Grill with the lid closed for 3–4 minutes without moving them, until a deep brown crust forms and the steak releases easily from the grates.

5. 5

   Flip the ribeye steaks and sear the second side over direct heat for another 3–4 minutes. For crosshatch grill marks, rotate 45° halfway through each side.

6. 6

   Check the internal temperature with a meat thermometer. If the steaks need more time to reach your target temp, move them to the indirect (cooler) zone, close the lid, and cook in 1–2 minute increments. Target temperatures: Rare %[120–125°F], Medium-Rare %[130–135°F] (recommended), Medium %[140–145°F], Medium-Well %[150–155°F].

7. 7

   Remove the ribeye steaks from the grill about 5°F below your target temperature — they will continue to cook as they rest. Immediately top each steak with 1 tablespoon of butter, a smashed garlic clove, and a rosemary sprig. Tent loosely with aluminum foil and rest for 5–8 minutes. Do not skip this step — it's what keeps the juices inside the steak.

8. 8

   Finish with a pinch of flaky sea salt, slice against the grain if desired, and serve immediately.