Reverse-Seared Ribeye

Ingredients

• 2 bone-in ribeye steaks, 1.5–2 in thick
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 2 tbsp neutral oil
• 3 tbsp unsalted butter
• 4 garlic cloves, smashed
• Fresh thyme sprigs

Instructions

1. 1

   Pat steaks dry and season generously with salt and pepper. Let rest at room temp for 30 minutes.

2. 2

   Set up your grill for two-zone cooking with the indirect side around 250°F.

3. 3

   Place the steaks on the indirect side, close the lid, and cook until the internal temp hits 115°F (about 30–40 min).

4. 4

   Move steaks to a plate. Crank the direct side to max — you want the grates screaming hot.

5. 5

   Brush steaks with oil and sear 60–90 seconds per side, rotating for diamond marks.

6. 6

   In the last 30 seconds, add butter, garlic, and thyme directly on the steaks for a baste.

7. 7

   Rest 5 minutes on a cutting board before slicing against the grain.