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Perfectly Grilled Ribeye Steak with Herb Butter Recipe

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4.1 from 12 reviews

This recipe guides you through the perfect method to grill a juicy, flavorful ribeye steak using a two-zone charcoal grill technique. It includes precise seasoning, slow indirect cooking, and a high-heat sear, finished with an aromatic garlic herb butter for an unbeatable steak experience.

Ingredients

Steak and Seasoning

  • 2.5 lb ribeye steak (1 ½ to 2 inches thick)
  • Kosher salt (approximately 1.5% of the steak weight plus ½ teaspoon)
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon neutral oil

Herb Butter

  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 8 cloves garlic, chopped
  • 2 sticks butter

Additional

  • 1 roll butcher’s twine

Instructions

  1. Calculate salt amount: Weigh the steak using a kitchen scale in grams, then multiply the weight by 1.5% to determine the kosher salt needed (e.g., 1000g steak requires 15g salt).
  2. Dry brine the steak: Pat the steak dry then salt all sides with the calculated kosher salt. Place it on a wire rack uncovered and refrigerate overnight. Remove it from the fridge one hour before cooking to reach room temperature, then pat dry again to remove excess moisture.
  3. Season the steak: Mix ½ teaspoon kosher salt with black pepper and garlic powder. Drizzle steak with neutral oil and sprinkle the seasoning mixture evenly over the steak’s surface.
  4. Prepare the grill: Arrange charcoal on half the grill to create two zones: direct and indirect heat. Optionally add cherry or pecan wood to the charcoal for added flavor. Light the charcoal and adjust vents until the grill temperature stabilizes between 225-250°F with clear smoke.
  5. Cook over indirect heat: Place the steak on the cooler indirect side of the grill. Insert a probe thermometer set 10°F below your desired final internal temperature (refer to doneness notes). Cook for approximately 30-45 minutes depending on grill temperature and target steak doneness.
  6. Prepare herb butter: While the steak cooks, tie the rosemary and thyme sprigs together to make an herb brush. Melt butter in a saucepan over medium-high heat, sauté chopped garlic for 30 seconds, then add chopped herbs and remove from heat to steep the flavors.
  7. Brush with herb butter: When the steak reaches the desired internal temperature, baste it on all sides using the garlic herb butter and the tied herb brush.
  8. Heat the grill for searing: Remove the steak’s probe thermometer. Open all grill vents and add charcoal if necessary to raise temperature to a high heat zone between 500-550°F.
  9. Sear the steak: Sear the steak for 1 minute per side over direct heat, turning 45° at 30 seconds to create crosshatch grill marks. Continue basting with garlic herb butter throughout the sear.
  10. Rest the steak: Remove the steak from the grill, cover loosely with foil, and let rest for at least 15 minutes before slicing to allow juices to redistribute.

Notes

  • Salt calculation is critical: use 1.5% of the steak weight in grams for kosher salt for optimal seasoning without overpowering.
  • Target internal temperatures (remove probe 10°F below desired temp): Rare - 120°F, Medium Rare - 130°F, Medium - 140°F, Medium Well - 150°F, Well Done - 160°F.
  • Resting the steak allows the juices to redistribute, enhancing tenderness and flavor.
  • Using a two-zone grill (indirect and direct heat) ensures gentle cooking then perfect searing.
  • Optional wood chips add subtle smoky notes to the steak.

Find it online: https://glowcooks.com/perfectly-grilled-ribeye-steak-with-herb-butter-recipe/