Ribeye Steak

Preheat your Napoleon Charcoal PRO22 Kettle Grill. Take the ribeye steaks out of the fridge and let them come to room temperature for about 30 minutes. Cut off the tops of the garlic bulbs and wrap them in foil. Season with salt, fresh thyme, and drizzle with olive oil. Roast on a grill for 30-40 minutes. Season the steak on both sides generously with salt. Place the steak on the hot grill. Cook to an internal temperature of 125-130 F if you prefer a medium-rare doneness, or choose your desired level of doneness. Melt the butter and brush the steak with a sprig of rosemary dipped in butter. While the steaks are cooking, smash a few roasted garlic cloves with the back of a spoon to form a paste. When the steaks are done, remove them from the grill and let them rest for a few minutes. Spread the roasted garlic over the steaks just before serving. Enjoy your perfectly seasoned ribeye steak with the flavorful addition of roasted garlic!