Ingredients:

  • 2 steaks (8-12 oz each), Ribeye, New York Strip, or Filet Mignon, approximately 1-1.5 inches thick
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional)
  • 2 tablespoons unsalted butter
  • Fresh rosemary or thyme sprigs (optional)

Instructions:

  1. Pat the steaks dry with paper towels. Let the steaks sit at room temperature for 30-60 minutes before grilling.
  2. In a small bowl, combine salt, pepper, garlic powder, onion powder, and optional smoked paprika. Mix well.
  3. Generously season both sides of the steaks with the seasoning mixture. Ensure even coverage.
  4. Preheat the grill to medium-high heat (about 450-500°F / 232-260°C) for direct grilling. If using charcoal, arrange the coals for a two-zone fire (hot side and cool side).
  5. Place the steaks on the hottest part of the grill. Sear for 2-3 minutes per side to develop a good crust.
  6. If the steaks are getting too dark before reaching the desired internal temperature, move them to the cooler side of the grill.
  7. Continue grilling until the steak reaches the desired internal temperature: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+).
  8. During the last minute of grilling, melt butter in a small saucepan or directly on the grill in a cast iron pan. Baste the steaks with melted butter and rosemary/thyme sprigs (if using).
  9. Remove the steaks from the grill and place them on a clean plate. Cover loosely with foil and let rest for 5-10 minutes.
  10. Slice the steak against the grain and serve immediately.