🌎 The World Cookbook

1 bone-in cowboy-cut ribeye steak, +2" thick
2 tablespoons olive oil, plus additional for basting
2 tablespoons butter
2 tablespoons chopped fresh thyme leaves, plus additional to garnish
2 cloves 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.