Let the ribeye steak come to room temperature for about 30 minutes.

Preheat your grill to high heat, aiming for a temperature of around 450°F (232°C).

Rub the steak on all sides with olive oil, then season generously with coarse sea salt and freshly ground black pepper.

Mix the minced garlic and chopped rosemary, then press this mixture onto both sides of the steak.

Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time for your preferred doneness.

In the last minute of grilling, add a tablespoon of butter on top of the steak for a rich, glossy finish.

Remove the steak from the grill and let it rest for 10 minutes before slicing. This helps retain its juices.