How to Grill the Best Steak

Ingredients

• 1 1/2-inch thick ribeye, bone in or out
• 3/4 teaspoon coarse sea salt or kosher salt
• 1 teaspoon freshly ground pepper
• 4 tablespoons butter
• Leaves from 4 sprigs of thyme
• 1 tablespoon minced fresh rosemary
• 1 clove garlic, minced
• 1 shallot, about half the size of a golf ball, minced

Directions

1. Cut away the outside band of fat from the ribeye. The marbling inside the steak will take care of flavor, while the fat around the edge can drip into the grill and cause flare-ups that taste scorched rather than nicely charred.
2. Blot the steak well with a paper towel so the surface is dry enough to sear properly. Sprinkle both sides with salt and pepper, rubbing the seasoning in lightly, then place the steak in the fridge uncovered for at least 1 hour and up to 48 hours.
3. Combine the butter, herbs, garlic, and shallots in a small saucepan. Warm it over low heat until melted, and do this at least 10 minutes before the steak goes on the grill so the flavors have time to mingle. If you make the butter up to 2 hours ahead, cover it and refrigerate it, then warm it gently until melted again before grilling.
4. Set up a charcoal grill for 2-zone cooking, with 1 half hot and 1 half warm. You’ll know the hot side is ready when you can hold your hand over it for only 1 second or 2. For a gas grill, heat it to 450 degrees F with 2 burners on, which should take about 10 minutes, then lower 1 burner to medium so you have 2 cooking zones.
5. Place the steak on the hottest part of the grill. Cover and sear for 2 minutes, then lift the lid, turn the steak over, and brush it with the melted herb butter and herbs. Cover again and cook for 2 additional minutes. Turn the steak once more, shift it to the cooler side, and brush it again with butter. For the next 6 minutes, keep turning and basting every 2 minutes, closing the lid after each turn. Once the steak has grilled for 10 minutes total for medium-rare, move it to a clean platter; the center should register 137 degrees F to 140 degrees F. Brush with butter again. If you like steak cooked further, leave it on the grill longer.
6. Rest the steak for 5 minutes so it can rise another few degrees and the juices can settle back into the meat.
7. Cut the steak across the grain. Spoon any remaining herb butter sauce over the top and serve.