Ingredients
Scale
- 2 ribeye steaks (1-inch thick, about 12 oz each)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 sprigs fresh rosemary or thyme, chopped
- 1 tbsp lemon juice
Instructions
- Preheat grill to medium-high heat (around 450°F).
- In a bowl, mix olive oil, garlic powder, salt, pepper, herbs, and lemon juice.
- Coat ribeye steaks with marinade and let rest for 30 minutes at room temperature.
- Place steaks on the grill and cook for 5-7 minutes per side for medium-rare.
- Use a meat thermometer to check doneness (135°F for medium-rare).
- Let the steak rest for 10 minutes before slicing against the grain.
Notes
- For a twist on flavor, try adding smoked paprika or cumin in the marinade.
- Leftover ribeye can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ribeye steak (340g)
- Calories: 700
- Sugar: 0g
- Sodium: 680mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 62g
- Cholesterol: 130mg