The Best Grilled Steak Ever
Juicy, flavorful, and impossibly tender, *The Best Grilled Steak Ever* is your go-to recipe for steakhouse-quality dining at home. Featuring thick-cut ribeye steaks seasoned with a simple yet impactful blend of kosher salt and freshly cracked black pepper, this recipe delivers a perfectly charred exterior and a melt-in-your-mouth interior. Infused with the aromatics of fresh minced garlic, rosemary sprigs, and a finishing touch of creamy butter, each bite bursts with bold, savory depth. With just 15 minutes of prep time and a quick 10-minute sizzle over high heat, this grilling perfection is ideal for summer cookouts or weeknight dinners alike. Whether you prefer slicing it up or serving whole, the beautifully seared steaks are sure to impress both your palate and your guests. Treat yourself to steak perfection that’s as indulgent as it is easy!
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Recipe Information
Ingredients
- 4 pieces Ribeye steak (1.5-inch thick)
- 2 tablespoons Kosher salt
- 2 teaspoons Freshly cracked black pepper
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 4 sprigs Fresh rosemary sprigs
- 4 tablespoons Unsalted butter
Instructions
Start by allowing the ribeye steaks to come to room temperature (about 30 minutes) before cooking to ensure even cooking.
Generously season both sides of the steaks with 2 tablespoons of kosher salt and 2 teaspoons of freshly cracked black pepper. Pat lightly to help the seasoning adhere.
Preheat your grill to high heat (450°F to 500°F) for a consistent sear. If using charcoal, wait until the coals are white-hot and evenly distributed.
Lightly brush the steaks with 2 tablespoons of olive oil just before placing them on the grill to prevent sticking.
Place the steaks on the hottest part of the grill. Sear the steaks for about 3-4 minutes on the first side without moving them, allowing a crust to form.
Flip the steaks using tongs and sear the other side for another 3-4 minutes. For medium-rare, the internal temperature should read 130-135°F (adjust timing for preferred doneness).
In the final minute of grilling, add 1 tablespoon of unsalted butter on top of each steak and sprinkle each with minced garlic. Close the grill lid briefly to melt the butter and absorb the flavors.
Once cooked to your desired doneness, transfer the steaks to a cutting board or plate. Place a fresh rosemary sprig on each steak and tent loosely with foil. Let the steaks rest for 5-10 minutes to redistribute the juices.
Slice the steak against the grain, if serving sliced, and drizzle any accumulated juices over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 48.5 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
