Ultimate Grilled Steak
Elevate your backyard barbecue with the Ultimate Grilled Steak, a recipe crafted to deliver steakhouse-worthy results right in your own home. Featuring thick, juicy ribeye steaks seasoned simply with kosher salt and freshly cracked black pepper, this dish achieves the perfect balance of bold flavors and tender texture. Searing over high heat creates a gorgeous crust, while finishing with a luxurious rosemary-garlic butter ensures every bite is rich and aromatic. Whether cooked to rare or medium perfection, this recipe is optimized for the grill enthusiast, complete with expert tips like using a meat thermometer for accuracy and letting the steaks rest for juicy slices. Serve this restaurant-quality masterpiece with your favorite sides, and enjoy an unforgettable dining experience that’s as easy as it is indulgent. Perfect for steak lovers and grilling connoisseurs alike!
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (boneless or bone-in, about 1 1/2 inches thick)
- 2 teaspoons Kosher salt
- 2 teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary sprigs
- 2 cloves Fresh garlic cloves (smashed)
Instructions
Take the ribeye steaks out of the fridge and allow them to come to room temperature for about 30-40 minutes before cooking.
Preheat your grill to high heat (approximately 450-500°F). If using a charcoal grill, prepare a two-zone fire for direct and indirect heat.
Pat the steaks dry with paper towels. Drizzle olive oil over both sides of the steaks, then rub evenly with kosher salt and freshly ground black pepper.
Once the grill is hot, place the steaks over direct heat and sear for 3-4 minutes per side, with the lid closed, to develop a nice crust. Use tongs to flip the steaks; do not use a fork to avoid piercing the meat.
Move the steaks to indirect heat (if using a charcoal grill) or reduce the heat to medium (if using a gas grill). Close the lid and continue cooking to your desired level of doneness: about 120°F for rare, 130°F for medium-rare, and 140°F for medium. Use a meat thermometer to check the internal temperature.
While the steaks are finishing, melt the unsalted butter in a small pan over medium heat or directly on the grill (using a grill-safe skillet). Add the rosemary sprigs and smashed garlic cloves, and let them infuse the butter for 1-2 minutes.
Remove the steaks from the grill and brush them generously with the rosemary-garlic butter. Tent loosely with aluminum foil and allow them to rest for 5-10 minutes. Resting helps distribute the juices evenly throughout the steak.
Slice the steaks against the grain (if serving sliced) and drizzle any remaining rosemary-garlic butter on top. Serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1488 mg | 32% | |
*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.
