Preheat Kingsford Professional Charcoal until coals are grey (approx. 15 minutes)
Place steaks on the hottest side of the grill (where the coals are) and sear 2 minutes per side.
Move steaks to the indirect heat side of the grill to complete cooking to desired temperature. (For a 1" ribeye steak cook an additional 4-5 minutes after searing for medium-rare or an additional 6-7 minutes for medium)
Once steak has reached desired temperature, remove from the grill. Top with butter or garlic butter and let rest 5 minutes to redistribute juices.
Parsley Garlic Butter
Mix all ingredients. Place on plastic wrap and roll into a log. Refrigerate 1 hour.
Slice into rounds.
Note: To get a crosshatch pattern, when searing place steak on a 45 degree angle. After one minute, rotate 90 degrees. Repeat on the other side.