Ingredients:

  • 2 lbs chuck eye steak
  • 2 tbsp neutral oil
  • 2 tsp coarse kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the steaks completely dry with paper towels. Apply the salt, pepper, garlic powder, and paprika generously to all sides.
  2. Place steaks on a wire rack in the fridge for at least 2 hours (up to 24 hours) to dry brine.
  3. Remove the meat from the fridge 30 minutes before grilling to temper to room temperature.
  4. Prepare a two-zone heat setup on the grill with a direct hot zone and an indirect cool zone, targeting 450°F to 500°F.
  5. Brush steaks lightly with oil and sear directly over high heat for 3–4 minutes per side until a mahogany crust forms.
  6. Move the steaks to the cool zone, close the lid, and cook until the internal temperature reaches 130°F for medium-rare.
  7. During the last 2 minutes of cooking, baste the steaks with softened butter mixed with minced garlic and chopped parsley.