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how to get the perfect steak crust

How to get the perfect steak crust on a grilled ribeye

  • Author: Jess Pryles



One large ribeye steak, min 1.25 inches thick

Kosher salt

34 tablespoons good quality salted butter, melted


  1. Heat a grill for two zone cooking to at least 400f.
  2. Pat the steak dry using a paper towel, and season on both sides with a generous amount of kosher salt.
  3. Lay the steak over the coals or hot zone, flipping every 45 seconds. Do this for about 5 minutes, until a nice base color develops, then move the steak to the cool or indirect side of the grill.
  4. Close the lid, and allow the steak to cook until it reaches desired doneness temperature, 118f for rare, 125f for medium rare, 135f for medium.
  5. Brush the steak with melted butter, then return (butter side down) to the hot side of the grill. Sear for 15-20 seconds, and while cooking brush the other side with butter.
  6. Flip the steak, applying more butter to the other side, then repeat. In total, the steak should have two butter bastes and two sears per side.
  7. Remove the steak to a board, and allow to rest 5 minutes before enjoying.
  • Method: Grilling

Keywords: steak, ribeye, grill