The 'Well-Done' Classic

1.Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.

2.Preheat your grill to high heat, around 450°F (232°C).

3.Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a good sear.

4.Generously season both sides of the steaks with kosher salt, freshly ground black pepper, and garlic powder, pressing the seasonings into the meat.

5.Drizzle the vegetable oil onto the grill grates to prevent sticking, or brush the steaks lightly with oil.

6.Place the seasoned steaks on the hot grill and close the lid. Cook for about 6-7 minutes on the first side without moving them to develop a good crust.

7.Flip the steaks using tongs and continue cooking for another 6-7 minutes with the lid closed. Use a meat thermometer to check the internal temperature; for well-done, it should reach 160°F (71°C).

8.Once cooked to your liking, remove the steaks from the grill and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.

9.Slice the steaks against the grain and serve with a side of ketchup for dipping.