Ingredients
Scale
- 2 ribeye steaks (1 inch thick)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons fresh rosemary or thyme, chopped
Instructions
- Preheat your grill to high heat (450°F/232°C).
- Pat the ribeye steaks dry with paper towels.
- Drizzle both sides with olive oil, then season generously with garlic powder, salt, and pepper.
- Sprinkle chopped herbs over each side of the steaks.
- Grill the steaks undisturbed for 4–5 minutes until grill marks form.
- Flip the steaks using tongs and grill for another 4–5 minutes for medium-rare.
- Remove from the grill and let rest on a cutting board covered loosely with foil for 5 minutes before slicing.
Notes
- Experiment with different herb combinations for unique flavors.
- Allowing the steak to reach room temperature before grilling enhances cooking results.
- Use a meat thermometer to ensure perfect doneness—aim for 130°F for medium-rare.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ribeye steak (227g)
- Calories: 520
- Sugar: 0g
- Sodium: 720mg
- Fat: 40g
- Saturated Fat: 17g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 120mg