Perfect Grilled Ribeye

Ingredients:

• 1 thick-cut ribeye steak (1.25″ to 1.5″ thick)
• Kosher salt
• Freshly ground black pepper
• 4 tbsp unsalted butter
• 1 sprig fresh rosemary

Grill Setup:

• Two-zone cooking: Set up your grill with direct heat (high heat for searing) on one side and indirect heat (lower heat for finishing) on the other. If using charcoal, push coals to one side. If using gas, turn one burner on high and leave the other side off.

Instructions:

Prep the Steak:

• Pat the ribeye dry with a paper towel.
• Generously season both sides with kosher salt and black pepper. Let sit at room temp for about 30 minutes to allow seasoning to penetrate.

Preheat the Grill:

• Heat the grill to 450-500°F on the direct side.
• Place a small cast-iron skillet or grill-safe pan on the indirect side to melt the butter later.

Sear the Steak (Direct Heat):

• Place the steak over direct heat and sear for 2-4 minutes per side, or until a deep brown crust forms.
• Rotate the steak 90 degrees halfway through each side to create crosshatch grill marks.
• Optional: Sear the edges of the steak for extra crust.

Move to Indirect Heat & Baste:

• Transfer the steak to indirect heat (cooler side of the grill).
• In the pan on the indirect side, melt butter and add the rosemary sprig.
• Using a grill brush or spoon, mop the steak with the melted butter every 2-3 minutes.

Finish Cooking to Desired Temp:

• Continue cooking indirectly until the steak reaches your preferred internal temperature:
  • Rare: Remove at 120-125°F, final temp 125-130°F
  • Medium-Rare: Remove at 125-130°F, final temp 130-135°F
  • Medium: Remove at 135-140°F, final temp 140-145°F
  • Medium-Well: Remove at 145-150°F, final temp 150-155°F
• Use a meat thermometer to check the temp in the thickest part.

Rest & Serve:

• Remove the steak and let it rest for 5-10 minutes to allow juices to redistribute.
• Slice against the grain and serve immediately.

Enjoy your perfectly grilled ribeye! 🔥🥩