Grill a Bone-In Ribeye on a Gas Barbecue

Preparation

Preheat the Grill: Preheat your gas grill to high heat (around 230-260°C or 450-500°F) for about 15 minutes. Clean the grates thoroughly.
Season the Ribeye: Season your ribeye generously with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or your favorite steak rub.
Bring to Room Temperature: Let the steak sit out at room temperature for about 30 minutes before grilling to ensure even cooking.
Prepare the Butter: Make a compound butter (optional) by mixing softened butter with minced garlic, chopped fresh herbs (such as thyme, rosemary, or parsley), salt, and pepper. Form the mixture into a log, wrap it in plastic wrap, and refrigerate until firm.

Melt some butter in a small saucepan on the side burner or a small grill-safe dish on the grates.
Brush liquid butter on both sides of the ribeye before placing it on the grill.
Place the ribeye on the grill over direct heat. Sear for about 4-5 minutes per side with the lid closed. This will create a nice crust.

Indirect Heat: After searing, move the steak to a cooler part of the grill (indirect heat). If your grill has multiple burners, turn off one side and move the steak to that side. Close the lid.
Insert the Temperature Probe: Insert the temperature probe into the thickest part of the ribeye, avoiding the bone. Ensure the probe is placed in the center of the meat for the most accurate reading.
Baste with Butter: About 5 minutes before the steak reaches your desired internal temperature, baste it with butter again. This will add extra flavor and help develop a beautiful crust.

Monitor the Temperature: Grill the steak until it reaches an internal temperature of 52°C (125°F) for medium-rare. This should take about 20-25 minutes for 1kg, but monitor closely as grilling times can vary.
Flip Occasionally: Flip the steak occasionally to ensure even cooking.

Rest the Steak: Once the steak reaches 52°C (125°F), remove it from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute and the internal temperature to rise to about 54-57°C (130-135°F), perfect for medium-rare.
Top with Butter: While the steak is resting, place a pat of plain or compound butter on top. The residual heat will melt the butter, adding richness and flavor to the steak.
Slice and Serve: Slice the ribeye against the grain and serve immediately.

Use a Two-Zone Setup: For consistent results, use a two-zone grilling setup. One side of the grill should be hot for searing, and the other side should be cooler for indirect cooking.
Don’t Overdo It: Butter is rich and can overpower the natural flavor of the steak if used excessively. A little goes a long way.
Prevent Flare-Ups: Be cautious with butter on the grill to avoid flare-ups. If basting during grilling, do it carefully and sparingly.
Don't Overcrowd: Ensure there is enough space around the steak for proper airflow and even cooking.

Reverse Sear Method: An alternative method is the reverse sear. Cook the steak over indirect heat first until it reaches an internal temperature of 48-50°C (118-122°F), then sear it over high heat to reach the desired internal temperature.
Smoking Option: If your gas grill has a smoker box, consider adding wood chips for a smoky flavor. Soak the wood chips in water for about 30 minutes, then place them in the smoker box and onto the grill. This will infuse a wonderful smoky taste into your ribeye.

Enjoy!