Ingredients:

  • 2 (24 oz) Ribeye steaks, 1.5 inches thick
  • 2 tbsp neutral oil
  • 1 tbsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped

Instructions:

  1. Pat the ribeye steaks completely dry with paper towels to ensure a proper sear.
  2. Rub both sides of the steaks with neutral oil, then season aggressively with salt and pepper. Let the steaks sit at room temperature for 20 minutes to ensure even cooking.
  3. Preheat the grill to high heat (approx. 450°F / 230°C).
  4. Place steaks on the grate and sear for 4-5 minutes per side without moving them until a deep, charred exterior forms.
  5. During the final 2 minutes of cooking, place a dollop of the garlic-herb butter onto the top of each steak and spoon the melting butter over the meat.
  6. Remove the steaks from the grill when the internal temperature hits 130°F (54°C) for medium-rare.
  7. Transfer to a platter and let the steaks rest for 10 minutes before slicing.