The best steaks are the simplest steaks. Marinate your steak in herbs and make a two-ingredient butter-garlic sauce for the best grilled ribeye steaks ... ever.

Grilled Garlic-Herb Ribeye Steaks

Melt 1 tablespoon butter in a small skillet over medium heat. Add sliced garlic; cook and stir 30 seconds to 1 minute or until butter begins to brown and garlic is golden. Remove from heat. Add remaining 2 tablespoons butter and stir until melted. Immediately transfer butter mixture to a bowl and set aside.

Combine crushed garlic, rosemary, 1 tablespoon thyme, olive oil, oregano, salt, and pepper in a bowl.

Pat steaks dry with paper towels. If necessary, trim fat from steaks to 1/4-inch thickness. Rub both sides of steaks with garlic-herb mixture; let steaks stand at room temperature for 20 minutes.

Preheat a gas or charcoal grill with two grilling zones: direct grilling over high heat (450 degrees) and indirect grilling over medium-high heat (375 degrees).

Grill steaks over direct heat for 3 to 4 minutes or until seared on both sides, turning once. Move steaks to indirect heat. Grill for 8 to 10 minutes for medium-rare doneness (130 degrees).

Transfer steaks to a clean cutting board or platter. Loosely cover with foil; let rest 5 minutes. Slice steaks across the grain; transfer to platter. Spoon warm garlic butter on top. Garnish with additional thyme, if desired.