Grilled Ribeye Steak

Combine all of the seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate the steaks, covered, for at least one hour or up to 24 hours.

Remove the steaks from the refrigerator and blot with paper towels to remove any surface moisture, leaving as much garlic mixture on the steaks as possible. If desired, sprinkle with additional kosher salt. Editor's Tip: For best results, let your steak come to room temperature, usually about 20 to 30 minutes, before grilling.

Place the ribeye steak on a greased grill rack over medium indirect heat, and keep covered. Turn the steak occasionally and grill until a thermometer reads 110°F. Move steaks to direct heat, then continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Editor's Tip: Ribeyes are known for their marbled fat, and to get the best beefy buttery flavor, that fat needs to melt. If you eat your filet mignon or NY strip at rare or medium rare, you may want to give your ribeye a little extra time so the marbling melds with the meat.

Let the ribeye stand for five minutes before slicing. Cut across the grain into thick slices and place on a warm serving platter.