Grilled Ribeye Steak

Instructions

1. 1

   Remove 2 ribeye steaks from the refrigerator 45 minutes before cooking to temper. Pat the steaks completely dry with paper towels. In a small bowl, mix 2 tablespoons kosher salt, 1 tablespoon coarse black pepper, and 1 tablespoon garlic powder; press the seasoning firmly into both sides and all edges of each steak.

2. 2

   Preheat a gas grill to a screaming hot temperature of 500–550°F (260–288°C) for at least 10 minutes. Place the seasoned steaks over direct high heat. Grill without moving for 3–4 minutes until a deep char forms and the steak releases cleanly from the grates.

3. 3

   Flip the steaks once and grill for another 3–4 minutes for medium-rare (internal temperature should reach 130°F or 54°C). For medium, add an additional 2 minutes of grilling time.

4. 4

   Transfer the steaks to a cutting board and immediately top each with 1 tablespoon unsalted butter, 3 smashed garlic cloves, and 3 sprigs of fresh thyme and 1 sprig of fresh rosemary. Tent loosely with foil and let rest for 7–8 minutes to allow the juices to redistribute throughout the meat.

5. 5

   After resting, slice the steaks against the grain into thick slices. Finish with a pinch of flaky sea salt for added flavor and serve immediately.