Ingredients:

  • 2 ribeye steaks (about 1-inch thick, approximately 500g each)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon kosher salt (15g)
  • 1 teaspoon freshly ground black pepper (5g)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon smoked paprika (optional, 5g)
  • 2 tablespoons unsalted butter (for basting, 30g)
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary or thyme

Instructions:

  1. Allow steaks to come to room temperature (about 30 minutes) and pat dry with paper towels for better searing.
  2. Rub the steaks with olive oil and season generously with salt, pepper, garlic powder, and smoked paprika.
  3. Heat the grill to high (approximately 450-500°F / 230-260°C) and set up a two-zone fire for charcoal grills.
  4. Place steaks on direct heat and cook for 4-5 minutes without moving them.
  5. Flip the steaks and cook for another 4-5 minutes.
  6. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium) and baste with butter, garlic, and herbs during the last few minutes.
  7. Remove steaks from the grill, tent with aluminum foil, and allow to rest for at least 5-10 minutes before slicing.