Grilled Ribeye Steak

Ingredients 

• Ribeye steak, 1-2 inches thick ideally

• Salt

• Avocado oil to keep your rub on

• Steak rub, or make your own (garlic powder, onion powder, cayenne, paprika, thyme, oregano, etc)

• Compound butter (softened butter with whatever flavors you want: I did roasted garlic, rosemary, thyme, and salt)

  • You could also do a chili lime butter, a harissa butter, lemon parsley butter, chimichurri, the world is your oyster

Instructions

1. Take your steak, dry-brine it by salting it all over and then resting in the fridge for 4+ hours but try to hit overnight (don't do this step if your steak rub already has salt in it though)

2. Once done, remove from fridge and pat it completely dry, as dry as humanly possible

3. Create a compound butter while you wait, just mix some softened butter with rosemary and thyme leaves, roasted garlic if you want as well

4. Add 1-2 tsp of avocado oil to cover the steak so that the rub sticks, and then cover with your steak rub on all sides

5. Grilling time

   1. I like to go for a reverse sear on the grill, but you can do it the opposite way as well

   2. On your grill turn one side of the grill on highest heat, and keep the other half of the grill completely off, maybe on super low if you want and it's a big grill

   3. You wanna start by putting your steak on the heat-off side and just covering the grill for 15 minutes. Then flip it and keep it on that side still for another 10-15 mins. Monitor the temp the whole time, as soon as the interior hits 105-110 you're done with the indirect heat part

6. Searing:

   1. Move the steak to the super high heat side and sear aggressively for 1-2 mins per side, baste with your compound butter as much as possible

   2. As soon as internal hits around 125-127, take it off if you want medium rare because you want it to increase up to 135 at rest which it definitely will. Anything more and it starts becoming medium.

7. Adjust all these temps to whatever you want, but you can keep the same method of indirect heat slow cook first and then hard sear after.

8. Let it rest covered with a top of aluminum foil with an additional piece of your butter on top for it to melt for around 10 minutes, and then slice and serve