Grilled Ribeye Steak

Instructions

1. Prepare the steaks
   Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels. This ensures even cooking and better searing.
2. Season the meat
   Brush both sides of the steaks with olive oil. Season generously with kosher salt and freshly ground black pepper, pressing the seasonings into the meat to adhere.
3. Prepare the herb butter
   In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon zest, and smoked paprika if using. Mix well and set aside. This will be used to finish the steaks.
4. Preheat the grill
   Preheat your grill to high heat (approximately 450-500°F). Clean the grates thoroughly and oil them lightly to prevent sticking.
5. Grill the steaks
   Place the steaks on the hottest part of the grill. For medium-rare, cook for about 4-5 minutes on the first side without moving them. Flip once and cook for another 3-4 minutes. For medium, add 1-2 minutes to each side.
6. Add aromatics
   During the last minute of cooking, place the rosemary and thyme sprigs on top of the steaks to infuse them with aromatic flavors.
7. Rest the meat
   Remove steaks from the grill and transfer to a cutting board. Top each steak with a tablespoon of the prepared herb butter, letting it melt over the hot surface. Tent loosely with foil and let rest for 5-10 minutes to allow juices to redistribute.
8. Slice and serve
   Slice the steaks against the grain for maximum tenderness. Serve with the remaining herb butter and garnish with additional fresh herbs if desired.