Ingredients:

  • 2 ribeye steaks, about 10-12 oz (280-340 g) each, 1 to 1.5 inches thick, bone-in or boneless
  • 2 teaspoons kosher salt (or coarse sea salt)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (or high smoke point oil, like grapeseed or avocado oil)
  • 2 tablespoons unsalted butter (optional for serving)
  • 2 cloves garlic, crushed (optional for serving)
  • Fresh rosemary or thyme sprigs (optional for serving)

Instructions:

  1. Remove steaks from the refrigerator 30-60 minutes before grilling to bring to room temperature. Pat dry with paper towels for better searing. Rub both sides with olive oil, then season generously with salt and pepper.
  2. Heat your grill to high (450-500°F / 230-260°C). Ensure grates are clean and well-oiled.
  3. Place the steaks on the grill over direct heat. Cook for 4-5 minutes on the first side without moving for a good sear. Flip using tongs and cook the other side for approximately 3-5 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time for preferred doneness.
  4. In the last 1-2 minutes, optionally place butter, garlic, and herbs on steak to baste and infuse flavor.
  5. Use an instant-read thermometer to check internal temperature, avoiding cutting into the steak to preserve juices.
  6. Transfer steak to a plate and cover loosely with foil. Let rest 5-10 minutes to allow juices to redistribute.
  7. Slice against the grain if desired, plate, and serve with your favorite sides.