Grilled Ribeyes with Sauce

1: Pat steaks dry with paper towels then let them come to room temperature.

2: Coat the steaks in olive oil and season generally with salt, pepper, and garlic powder.

3: Set your grill up for 2-zone cooking.

4: While the grill is heating up, make the sauce and place in the fridge.

5: Once the grill is hot, place the steaks over the direct heat side. Flip them every 60-90 seconds until a nice crust is developed on both sides, then move the steaks to the indirect side.

6: Close the lid and let them finish until they reach your desired internal temperature. For medium-rare, remove steaks around 125-130 degrees internal.

7: Let the steaks rest for approximately 10 minutes, then slice them up, garnish with flaky salt and fresh chopped parsley, and enjoy!