Ribeye steaks: 2 steaks, about 1 to 1.5 inches thick
Salt: To taste, preferably coarse or kosher for a better crust
Freshly ground black pepper: To taste
Olive oil: For coating the steaks, helps seasoning stick and prevents sticking on the grill
Garlic powder: Optional, to taste
Butter: A pat for each steak, for finishing (optional)
Fresh herbs: Such as rosemary or thyme, for garnish and added aroma (optional)
Instructions
Prepare the Steaks:
Remove the ribeye steaks from the refrigerator at least 30 minutes before grilling. This allows them to come to room temperature for more even cooking.
Pat the steaks dry with paper towels. This helps to get a better sear.
Coat each steak lightly with olive oil. Season generously on both sides with salt, freshly ground black pepper, and garlic powder if using. Press the seasoning into the meat to adhere.
Preheat the Grill:
Preheat your grill to high heat. Aim for a temperature of around 450°F to 500°F (232°C to 260°C). If you’re using a charcoal grill, prepare it for direct grilling with a hot zone for searing.
Grill the Steaks:
Place the steaks on the hot grill over direct heat. Grill for about 4-5 minutes on one side. You’re looking for a deep brown sear.
Flip the steaks and grill for another 3-4 minutes for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check for doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
In the last minute of grilling, place a pat of butter on each steak and add fresh herbs if desired. The butter will melt and add richness to the steak, while the herbs will add aroma.
Rest the Steaks:
Transfer the grilled steaks to a cutting board or a plate and cover loosely with foil. Let them rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, making it more tender and juicy when cut.
Serve:
Serve the ribeye steaks with your favorite side dishes. Classic options include grilled vegetables, baked potatoes, or a simple salad.
