Reverse-Seared Grilled Ribeye with Garlic Herb Butter

How to Make Reverse-Seared Grilled Ribeye with Garlic Herb Butter

1. 1

   Step 1: Prep and season the steaks

   Remove steaks from the refrigerator 30–45 minutes before grilling to bring them toward room temperature. Pat dry, brush both sides lightly with olive oil, and season generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

   For this step

   • 4 steaksBone-in ribeye steaks (about 10–12 oz / 280–340 g each)
   • 2 tbspKosher salt
   • 2 tspFreshly ground black pepper
   • 2 tbspOlive oil (for brushing)
   
2. 2

   Step 2: Make the garlic-herb compound butter

   In a small bowl, combine softened unsalted butter with minced garlic, chopped parsley, chopped thyme leaves, and lemon zest until smooth and homogeneous. Taste and adjust with a pinch of salt or more lemon zest if desired, then shape into a log on plastic wrap and chill briefly until firm enough to slice.

   For this step

   • 4 tbspUnsalted butter (softened)
   • 3 clovesGarlic cloves, minced
   • 2 tbspFresh parsley, finely chopped
   • 1 tbspFresh thyme leaves, chopped
   • 1 tspLemon zest
   
3. 3

   Step 3: Set up grill and cook steaks indirect (low & slow)

   Prepare the grill for two-zone cooking: medium-low heat over one side (indirect) and high heat over the other (direct). Place the steaks on the cool side, close the lid, and cook until the internal temperature is about 10–15°F (6–8°C) below your target (seek ~110°F/43°C for medium-rare finish), roughly 20–30 minutes depending on thickness; flip once halfway through.
   
4. 4

   Step 4: Finish with a hot direct sear

   Move the steaks to the direct-heat side and sear 1–2 minutes per side (plus a quick sear on the fat cap if present) until a deep crust forms and the internal temperature reaches your target (about 125–130°F/52–54°C for medium-rare). Use tongs—not a fork—to flip and avoid piercing the meat; a quick 10–20 second edge sear will crisp the exterior.
   
5. 5

   Step 5: Rest, top with butter, and serve

   Transfer steaks to a cutting board and rest 5–10 minutes to let juices redistribute. Top each steak with a slice of the garlic-herb butter so it melts over the hot meat, then slice against the grain and serve immediately with any accumulated juices spooned over.

1. Remove steaks from the refrigerator 30–45 minutes before grilling to bring them toward room temperature. Pat dry, brush both sides lightly with olive oil, and season generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.
2. In a small bowl, combine softened unsalted butter with minced garlic, chopped parsley, chopped thyme leaves, and lemon zest until smooth and homogeneous. Taste and adjust with a pinch of salt or more lemon zest if desired, then shape into a log on plastic wrap and chill briefly until firm enough to slice.
3. Prepare the grill for two-zone cooking: medium-low heat over one side (indirect) and high heat over the other (direct). Place the steaks on the cool side, close the lid, and cook until the internal temperature is about 10–15°F (6–8°C) below your target (seek ~110°F/43°C for medium-rare finish), roughly 20–30 minutes depending on thickness; flip once halfway through.
4. Move the steaks to the direct-heat side and sear 1–2 minutes per side (plus a quick sear on the fat cap if present) until a deep crust forms and the internal temperature reaches your target (about 125–130°F/52–54°C for medium-rare). Use tongs—not a fork—to flip and avoid piercing the meat; a quick 10–20 second edge sear will crisp the exterior.
5. Transfer steaks to a cutting board and rest 5–10 minutes to let juices redistribute. Top each steak with a slice of the garlic-herb butter so it melts over the hot meat, then slice against the grain and serve immediately with any accumulated juices spooned over.