Ingredients

• 2 ribeye steaks (12 oz each)
• 2 tbsp olive oil
• Salt and black pepper
• 2 cloves garlic, minced
• Fresh rosemary
• Butter for finishing

Instructions

1. Bring steaks to room temperature
2. Season generously with salt and pepper
3. Rub with olive oil and minced garlic
4. Preheat grill to high heat
5. Grill 4-5 minutes per side for medium-rare
6. Let rest 5 minutes, top with butter and rosemary
7. Slice and serve

Cooking tips

• Pat the steak dry before seasoning to encourage better browning.
• Preheat the grill thoroughly.
• Avoid repeatedly moving the steak while trying to develop a good sear.
• Use an instant-read thermometer when accurate doneness is important.
• Rest the steak before slicing so the juices can redistribute.
• Slice against the grain.

Substitutions

• The technique can be adapted to other steak cuts such as strip or sirloin, but cooking time will vary with thickness and cut.
• Seasoning can remain simple with salt and pepper or be supplemented with other herbs such as thyme.

Serving suggestions

Serve with roasted or grilled vegetables, potatoes, salad or a simple sauce.

Storage & reheating

Refrigerate cooked steak in an airtight container. Reheat gently to reduce the risk of drying it out, or use chilled leftover steak in salads or sandwiches.

Frequently asked questions

How long should steak rest after grilling?

Resting for several minutes allows the meat's juices to redistribute. Larger or thicker steaks generally benefit from a longer rest than very small steaks.

How do I know when grilled steak is done?

An instant-read thermometer is the most reliable way to check internal temperature. Cooking time alone is less dependable because steak thickness and grill temperature vary.

Should steak be at room temperature before grilling?

Letting the steaks sit out briefly, as this recipe suggests, can help them cook more evenly. Drying the surface, seasoning well and preheating the grill matter just as much, and raw meat should not be left unrefrigerated for long periods.