Prepare the grill with charcoal and light it. Let it burn for at least 45m to reach the ideal temperature

Heavily season all sides of <quantity>1</quantity> dexter ribeye steak with salt

Place the steak in the grill, with the top fat layer facing down. Grill, turning it around every minute, until all sides are lightly charred

Continue grilling the steak until all sides are deeply caramelized and the internal temperature reaches <temperature>46<unit>°C</unit></temperature>

Remove the steak from the grill and let it rest for 10m to set the juices. The grilled ribeye is ready

Prepare an ice bath

Pick the leaves out of <quantity>¼<unit>bunch</unit></quantity> each of basil, coriander, mint, and parsley. Place them in the ice bath

Pick the leaves out of <quantity>¼<unit>bunch</unit></quantity> each of tarragon and dill. Place them in the ice bath

Remove the herbs from the ice bath and pat them dry with a paper towel

Place the herbs on a bowl and season them with extra virgin olive oil, salt and black pepper to taste

Squeeze the juice out of <quantity>½</quantity> lemon and mix to season

Slice the Grilled Ribeye steak

Plate the seasoned herbs next to the steak on the cutting board

Pour the resting meat juices over the steak, and sprinkle with salt to taste. The ribeye steak & herb salad is ready

Enjoy!