Ingredients:

  • 4 (1.5 inch thick) Ribeye steaks, approx 1 lb (450g) each
  • 2 tbsp (30ml) Neutral oil
  • 2 tbsp (12g) Coarse kosher salt
  • 1 tbsp (6g) Coarsely ground black pepper
  • 4 tbsp (57g) Unsalted butter, softened
  • 3 cloves (9g) Garlic, minced
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • ½ tsp (1g) Lemon zest

Instructions:

  1. Remove steaks from the fridge 30–60 minutes before grilling to ensure an even cook.
  2. Pat each steak bone-dry with paper towels to prevent steaming and ensure a mahogany crust.
  3. Rub both sides of the steaks with neutral oil, then generously season with salt and pepper.
  4. Prepare a two-zone heat setup on the grill: set one side to high heat (direct) and the other to low or off (indirect).
  5. Place steaks directly over high heat. Sear for 3–5 minutes per side without moving them until a deep brown crust forms.