Ingredients

• Thick-cut USDA Prime Ribeye1.5 lb
• Coarse Sea Salt2 tbsp
• Cracked Black Pepper1.5 tbsp
• Unsalted Butter3 tbsp
• Fresh Garlic Cloves (crushed)4 clove
• Fresh Rosemary & Thyme Sprigs3 pcs

Instructions

1. 1

   Remove the ribeye from refrigeration 30 minutes before roasting to bring it closer to room temperature.

2. 2

   Set your charcoal grill for dual-zone cooking: high heat on one side (screaming hot chimney of coals) and indirect medium on the other.

3. 3

   Season the meat generously with sea salt and cracked pepper on all sides.

4. 4

   Place the ribeye on the indirect zone of the grill until it reaches an internal temperature of 115°F (46°C) for a reverse sear.

5. 5

   Move the ribeye directly over the red-hot glowing charcoal grate. Sear for 2 minutes on each side to build a beautiful deep brownish mahogany crust.

6. 6

   During the final minute of searing, place a small cast-iron skillet on the grates, add butter, smashed garlic, and herb sprigs. Baste the melted foaming herb butter continuously over the ribeye.

7. 7

   Transfer the ribeye to a cutting board, pour remaining skillet butter over it, and rest for 8 minutes before slicing.