Reverse-Sear Grilled Ribeye

Ingredients

• 1ribeye steak, bone-in, 1 1/2 to 2 inches thick, about 1 1/2 lb
• 2 tspkosher salt
• 1 tspblack pepper, coarsely ground
• 2 tbspbutter
• 2garlic cloves, smashed
• 1rosemary sprig

Method

1. Pat the steak dry and season all over with the salt and pepper. Leave it uncovered at room temperature while the grill heats, or in the fridge overnight for an even better crust.

   ⏱ 30 min

2. Set up a two-zone fire: coals or burners on high on one side only, nothing under the other side. Aim for about 250°F on the cool side with the lid closed.

3. Put the steak on the cool side, close the lid and cook until an instant-read thermometer in the center reads 115°F for medium-rare, 30 to 40 minutes.

   ⏱ 35 min

4. Move the steak directly over the flames and sear with the lid open, 1 to 2 minutes per side, until a dark crust forms and it reads about 130°F. Sear the fat edge too.

5. Move it to a board, top with the butter, garlic and rosemary and let it rest as the butter melts.

   ⏱ 5 min

6. Cut the meat off the bone and slice it against the grain. Spoon the melted garlic butter over the slices.