Remove ribeye steaks from refrigerator 30-45 minutes before grilling to bring to room temperature. Pat completely dry with paper towels and coat lightly with olive oil. Season generously with kosher salt, black pepper, and garlic powder if using. The salt will start to draw moisture and then reabsorb, creating better flavor penetration.

Fire up the grill and set up a two-zone cooking area. For charcoal, pile coals on one side for direct high heat around 450-500°F. For gas, set one side to high and the other to medium. Clean and oil the grates to prevent sticking.

Place ribeye steaks over direct high heat and sear for 3-4 minutes without moving them. You want to develop a good crust and grill marks. Flip once and sear the other side for another 3-4 minutes. This initial sear locks in the juices and creates that signature bark.

Move steaks to the cooler side of the grill for indirect cooking. Continue grilling until internal temp reaches 120-125°F for medium-rare, 130-135°F for medium, or your desired doneness. This should take another 4-6 minutes depending on thickness.

Remove steaks from grill and top each with a pat of butter. Rest the meat for 5-10 minutes tented loosely with foil. This resting period allows the juices to redistribute throughout the steak, ensuring every bite is tender and juicy.

Slice against the grain if desired and serve immediately. The internal temp will rise another 5 degrees during resting, so factor this into your target temperature.