How to Grill a Thick Ribeye Using Two-Zone Heat
How to Grill a Thick Ribeye Using Two-Zone Heat
A thick ribeye can be difficult to grill evenly. High heat creates a beautiful crust, but it can burn the outside before the center is ready. The solution is two-zone grilling: cook the steak gently over indirect heat, then finish it directly over the flame.
This method gives you better control, even cooking, and the steakhouse-style sear everyone wants.
Ingredients
- 2 thick-cut ribeye steaks, approximately 1½ inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon high-heat cooking oil
- 2 tablespoons butter
- 2 garlic cloves, lightly crushed
- 2 sprigs rosemary or thyme
Preparation Time
Prep: 10 minutes, plus optional dry-brining time
Cooking: Approximately 15–25 minutes
Servings: 2–4
Step 1: Season the Steaks
Pat the ribeyes completely dry with paper towels. Season every side generously with kosher salt and black pepper.
For an even better crust: Place the seasoned steaks uncovered in the refrigerator for 1 to 24 hours. This dry-brining step helps season the meat and dry the surface.
Step 2: Create Two Heat Zones
Preheat the grill with one side set to high heat and the other side set to low heat or left unlit. The hot side will create the sear, while the cooler side gently cooks the interior.
Step 3: Start Over Indirect Heat
Place the steaks on the cooler side of the grill and close the lid. Turn them every few minutes so they cook evenly. Use a meat thermometer inserted into the thickest part rather than relying only on cooking time.
Step 4: Finish With a Hot Sear
Lightly coat the steaks with high-heat oil, then move them to the hottest part of the grill. Sear for approximately 60–90 seconds per side. Briefly sear the edges as well.
Continue cooking until the steaks reach the desired safe internal temperature. The USDA recommends cooking whole beef steaks to at least 145°F followed by a three-minute rest.
Step 5: Add Butter and Rest
Remove the steaks from the grill and top each one with butter, garlic, and rosemary or thyme. Rest the meat for at least three minutes before slicing so the juices have time to redistribute.
The Most Important Steak-Grilling Tip
Cook according to temperature—not time. Steak thickness, grill temperature, wind, weather, and starting meat temperature can all affect cooking time. An instant-read thermometer removes the guesswork.
More Tips for a Better Grilled Steak
- Dry the steak thoroughly before grilling.
- Choose steaks with similar thickness so they finish together.
- Do not press the steak down with a spatula.
- Add butter after grilling to reduce flare-ups.
- Slice against the grain for a more tender bite.
- Keep the grill lid closed during indirect cooking.
Frequently Asked Questions
What is two-zone grilling?
Two-zone grilling creates one hot cooking area and one cooler area. It allows you to cook food gently before moving it over direct heat for browning and searing.
Should I bring steak to room temperature first?
It is not necessary. A thick steak can be placed on the cooler side of the grill directly from the refrigerator, although cooking may take slightly longer.
How do I prevent steak from sticking?
Start with clean, fully heated grill grates and lightly oil the steak before searing it.
Can I use this method on a gas grill?
Yes. Turn on the burners on one side while leaving the other side off or set very low. Place the steak over the cooler section before finishing it over the hotter burners.
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