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Thick tomahawk steak with crosshatch grill marks on hot grates, similar to the ribeye in this how to grill steak guide
Chef Emma

Grilled Ribeye or Strip Steak

Two dry-brined ribeye or New York strip steaks, 1 to 1¼ inches thick, seared over direct high heat on a two-zone gas or charcoal grill, rested and finished with garlic herb butter.
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Prep Time 10 minutes
Cook Time 10 minutes
Dry brine (45 minutes to 24 hours) 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 boneless ribeye or New York strip steaks 1 to 1¼ inches (2.5 to 3 cm) thick, about 12 oz / 340 g each
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1 tsp coarsely ground black pepper
  • 1 tsp neutral oil 5 ml, such as avocado or canola, plus more for the grates
Garlic herb butter
  • 2 tbsp unsalted butter 28 g, softened
  • 1 small garlic clove finely grated
  • 1 tsp fresh parsley chopped

Equipment

  • Gas or charcoal grill (chimney starter for charcoal)
  • Instant-read thermometer
  • Long tongs and grill brush
  • Wire rack and cutting board

Method
 

  1. Pat the steaks dry and salt all sides. Set them on a wire rack over a plate and refrigerate uncovered at least 45 minutes or up to 24 hours. Take them out 20 to 30 minutes before grilling.
  2. Set up two zones. Gas: open the lid, light all burners on high, close the lid and preheat 10 to 15 minutes, then turn one side to low or off. Charcoal: light a chimney of coals, wait 15 to 20 minutes until ashed over, pour them onto one side and heat 5 minutes with the lid closed. The hot side should be 450°F to 500°F (230°C to 260°C).
  3. Mix the butter, garlic and parsley in a small bowl and set aside.
  4. Scrape the grates clean and wipe them with an oiled paper towel held in tongs. Pat the steaks dry again, brush them with the oil and season with pepper.
  5. Grill over direct heat with the lid closed for 4 to 5 minutes per side for medium-rare, turning each side 90 degrees halfway for crosshatch marks. If flare-ups start, or the outside is dark before the inside is done, move the steaks to the cool side.
  6. Check the center with an instant-read thermometer from the side. Pull at 125°F to 130°F (52°C to 54°C) for medium-rare, or about 140°F (60°C) to reach the FoodSafety.gov 145°F (63°C) after resting.
  7. Rest the steaks 5 to 10 minutes topped with the garlic herb butter. Slice against the grain ¼ to ½ inch thick, spoon the board juices over and serve.

Notes

Times are for 1- to 1¼-inch boneless steaks; see the time chart in the post for other thicknesses, and use the reverse sear for steaks 1½ inches and thicker. No grill: use a preheated cast iron grill pan over medium-high, 4 to 5 minutes per side. FoodSafety.gov recommends whole cuts of beef reach 145°F (63°C) with a 3-minute rest. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C). Calories are an estimate per serving (1/4 of the recipe) from USDA FoodData Central values.