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This uses a two zone fire, one side blazing hot and one side cooler, since searing over direct heat first and then finishing over indirect heat is what gets a thick ribeye a deep crust without overcooking the center before it reaches temperature. Letting the steak sit at room temperature before grilling is what allows it to cook more evenly from edge to center.
Prep Time
40 min
Per serving
480kcal
Calories
38g
Protein
1g
Carbs
35g
Fat
Cook Time
15 min
Servings
4 people
Difficulty
medium
Follow step-by-step with voice guidance.
Remove the steaks from the fridge and let them sit at room temperature for 30 to 45 minutes before grilling.
Pat the steaks dry and season generously with salt and pepper on both sides.
Set up a grill with a hot direct heat zone and a cooler indirect heat zone.
Sear the steaks over direct high heat for 2 to 3 minutes per side, until a deep crust forms.
Move the steaks to the indirect heat zone and continue cooking, flipping occasionally, until a thermometer inserted into the center reads 54°C (130°F) for medium rare.
During the last minute, add a pat of butter and fresh rosemary sprig on top of each steak, letting it melt over the surface.
Remove from the grill and let rest for 5 to 10 minutes before slicing and serving.
Let the Steak Come to Room Temperature: Starting it cold from the fridge means the outside can overcook before the center reaches the right temperature, so give it time to warm up first. Use a Two Zone Fire: Searing over direct high heat builds a deep crust, while finishing over indirect heat lets a thick steak cook through evenly without burning the outside. Rest the Steak Before Slicing: This lets the juices redistribute through the meat rather than spilling out onto the cutting board the moment it's cut.
It means setting up the grill with a very hot area for direct searing and a cooler area for finishing the steak through more gently, which is what prevents a thick cut from burning outside before the center reaches temperature.
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