Liberally coat the ribeye steak on both sides with kosher salt, black pepper, and garlic powder.

Let the seasoned steak sit at room temperature for about 30 minutes before cooking.

Preheat your grill to high heat (450-500°F or 232-260°C) and ensure the grill grates are clean and well-oiled.

Place the ribeye steak on the hot grill and sear each side for 2-3 minutes to develop a crust.

Move the steak to a cooler part of the grill or reduce the heat to medium and cook until the desired doneness is reached. Use a meat thermometer to check temperatures.

Rare: 120-125°F (49-52°C), Medium Rare: 130-135°F (54-57°C), Medium: 140-145°F (60-63°C), Medium Well: 150-155°F (66-68°C), Well Done: 160°F (71°C) and above.

Remove the steak from the grill once it reaches the desired temperature and let it rest for at least 5 minutes.

Slice the ribeye against the grain for maximum tenderness and arrange on a platter.

Garnish with fresh herbs and serve with preferred side dishes like a loaded baked potato or Caesar salad.