Grilled Ribeye Steak

Ribeye is the most forgiving steak to grill. Its marbling keeps it juicy even if you go a little past your target. A dry brine, a hot sear, and a few minutes on the cool side give you a dark crust and an even, rosy center.

• 2 ribeye steaks, 1–1½ inches thick (about 1 lb each)
• 1½ tsp kosher salt (about ¾ tsp per pound)
• 1 tsp coarse black pepper
• ½ tsp granulated garlic (optional)
• 1 tbsp high-smoke-point oil (avocado or canola)
• 2 tbsp butter, 2 garlic cloves and a sprig of rosemary or thyme (optional, to finish)

For steaks 2 inches or thicker (or a tomahawk), use the Reverse Sear Steak recipe.

Instructions

1. Dry brine. Season both sides with the salt. Set the steaks on a rack in the fridge, uncovered, for at least 1 hour and up to overnight.
2. Set up two zones. Kettle: a full chimney of lit charcoal on one side. Big Green Egg: direct (no convEGGtor), at 500–600°F. Gas: all burners on high for 10–15 minutes, lid closed. Clean and oil the grates.
3. Season. Pat the steaks dry, rub lightly with oil, and season with pepper and garlic.
4. Sear. Grill over the hottest direct heat, flipping every minute or so, for about 4–6 minutes total, until both sides are deeply browned. Stand the steaks on their fat-cap edge for 30 seconds to render it.
5. Finish on the cool side. Move the steaks to the cool zone (on gas, turn those burners to low), close the lid, and cook until the center reads 125–130°F for medium-rare, usually another 3–8 minutes. (Rare: pull at 120°F. Medium: 135–140°F.)
6. Butter (optional). In a small pan on the grill, melt the butter with the smashed garlic and herbs, and spoon it over the steaks for the last minute.
7. Rest. Rest 5–10 minutes on a board. The temperature will rise about 5°F.
8. Slice and serve. Slice against the grain, or serve whole. Finish with a pinch of flaky salt.

Want to grill a different cut? How to Grill Steak covers strip, filet, sirloin, T-bone, tomahawk, flank and skirt.