• 1 bone-in cowboy-cut ribeye steak
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons chopped fresh thyme leaves, plus additional to garnish
• 2 cloves of garlic, minced
• 1 tablespoon powdered sugar
• Kosher salt and fresh ground black pepper, to taste
• Cayenne pepper, to taste
• Chopped green spring onions, to garnish
• Trim excess fat from steaks, pat dry, liberally rub-in dry seasonings and sugar, wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours.
• Remove steaks and bring to room temperature, 20 minutes prior to grilling.
• Unwrap steaks from plastic and brush with olive oil.
• Meanwhile, preheat grill to hot.
• Lay steaks over hottest grill grates and sear 4-5 minutes per side, turning ¼ turn after 2 minutes.
• Move steaks to cooler, indirectly heated grill grates and cook until desired internal temperature reached, basting intermittently with olive oil and flipping once every 5-10 minutes using tongs.
• Grill to medium-rare at 145F. Grill to medium at 155F. Grill to medium-well at 165F.
• Remove steaks from grill and tent with tin foil for 5 minutes, allowing meat to reabsorb its juices.
• To serve, top with tablespoon of butter, additional seasonings to taste, and thyme to garnish.
~David Olson, A Bachelor & His Grill