A beautiful ribeye with plenty of intramuscular fat and tender meat is the crown jewel of trophy cuts on any steakhouse menu. Our favorite method of preparing it is throwing it on a grill, but there’s one drawback: since it contains all that delicious fat, a ribeye is almost guaranteed to cause flare-ups.

In this video, ChefSteps co-founder Grant Crilly demonstrates how to avoid flare-ups and dial in the doneness of your steak with precision by using a two-zone grilling setup: char the ribeye on the hot zone then slowly bring it up to serving temperature in the cool zone with a warm butter bath flavored with rosemary, bay leavs, and lemon.

Grilled and Butter-Rested Ribeye Steak: https://www.chefsteps.com/activities/grilled-butter-rested-ribeye

Equipment:
Buy a charcoal grill: http://www.amazon.com/Weber-741001-Original-22-Inch-Charcoal/dp/B00004RALU?tag=chefsteps02-20

Ingredient:
Buy ribeye steaks: https://snakeriverfarms.pxf.io/B0zOQy
[Time codes]
0:00 - How to make grilled and butter-rested ribeye steak
0:07 - What is a ribeye steak?
1:28 - How to set up a two-zone charcoal grill
2:02 - Melt the butter
2:53 - Season and grill the ribeye
7:53 - Add steak to the butter bath
9:21 - Add fresh bay leaves and rosemary, and lemon
12:54 - Carve and serve the ribeye

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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/