What You'll Need 1 thick-cut ribeye steak (at least 1.5 inches thick — thin steaks will overcook before you get a good crust) 2 tbsp fresh rosemary, finely chopped 3 garlic cloves, smashed and minced 1.5 tbsp olive oil (plus extra for the grill grates) Generous kosher salt and freshly cracked black pepper The Method 1 Prep and salt the steak 30-45 min before cooking Take the ribeye out of the fridge. Pat it completely dry with paper towels (moisture is the enemy of a good sear). Rub both sides generously with kosher salt and black pepper, then let it rest at room temperature. 2 Apply the rosemary-garlic paste 15 min before cooking Mix the finely chopped rosemary, minced garlic, and olive oil in a small bowl to create a paste. Rub this mixture all over both sides of the steak, pressing it gently into the meat so it sticks. 3 Fire up the grill High heat (450°F - 500°F) Preheat your grill to high. Clean the grates thoroughly and lightly oil them using a rolled-up paper tow...