Description
This Perfect Grilled Steak Recipe delivers restaurant-quality ribeye steaks right at home, featuring a simple seasoning of sea salt, black pepper, and fresh rosemary. With just a few minutes on a hot grill, you achieve a juicy, flavorful medium-rare steak, complemented perfectly by an optional chimichurri sauce for vibrant freshness.
Ingredients
Scale
Steak Seasoning
- 2 Ribeye Steaks (1.3 lbs each, 1 1/4″ thick)
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 sprigs fresh rosemary or 1 Tbsp finely chopped rosemary leaves
Optional Sauce
- Chimichurri sauce (to serve)
Instructions
- Season the Steak: Generously season both sides of each ribeye steak with sea salt, black pepper, and fresh rosemary. Rub the seasoning into the meat to ensure even coverage and enhanced flavor.
- Preheat and Grill: Preheat your grill to medium-high heat. Once heated, place the steaks on the grill, cover, and reduce the heat to medium. Grill the steaks for approximately 4-5 minutes on each side, flipping only once. Use an instant-read thermometer to check for desired doneness, aiming for medium-rare.
- Rest and Serve: Remove the steaks from the grill and tent them loosely with foil. Let them rest for 15 minutes to allow the juices to redistribute. After resting, slice the steak against the grain and optionally serve with chimichurri sauce drizzled on top.
Notes
- Resting the steak is crucial for juicy results; do not skip this step.
- Use an instant-read thermometer to achieve perfect doneness: 130°F-135°F for medium rare.
- Flipping only once helps develop a good crust on the steak.
- Chimichurri sauce adds a bright, tangy flavor that complements the richness of the ribeye perfectly but can be omitted if desired.
- If grill is not available, this recipe can also be prepared on a stovetop grill pan with similar timing.
