Perfect Grilled Steak (Steakhouse Quality)

Ingredients

• 2 Ribeye steaks (Each steak should be about 1 1/4 inches thick; any thick-cut bone-in or boneless steak may be substituted.)
• 1.5 tsp Sea salt
• 0.5 tsp Black pepper
• 3 sprigs Fresh rosemary (If using sprigs, finely chop the leaves; use about 1 tablespoon chopped leaves.)
• Chimichurri sauce (Optional, for serving; nutrition estimated for a typical serving.)

Steps

1. 1

   Season both ribeye steaks generously on all sides with the sea salt, black pepper, and finely chopped fresh rosemary. The steaks may be grilled immediately, or covered and refrigerated for up to 2 hours before grilling.

2. 2

   Preheat a clean outdoor grill to medium-high heat.

3. 3

   Place the seasoned steaks on the hot grill, cover the grill, and reduce the heat to medium.

4. 4

   Grill for about 4 to 5 minutes on the first side. Turn the steaks only once, then grill for another 4 to 5 minutes for medium-rare. For another level of doneness, continue grilling until an instant-read thermometer inserted into the thickest part from the side reaches your desired temperature. Avoid touching the bone or a pocket of fat when taking the reading.

5. 5

   Remove the steaks from the grill and place them on a cutting board or platter. Tent loosely with aluminum foil and let them rest for 15 minutes so the juices redistribute and the internal temperature can rise.

6. 6

   Slice the rested steaks against the grain for maximum tenderness.

7. 7

   Serve the sliced steak with chimichurri sauce spooned over the top, if desired.

Notes

For medium-rare, the source recommends removing steaks at approximately 130–140°F because the temperature will continue rising as they rest, reaching about 145°F. Thick steaks may rise another 5–15°F off the grill. Keep grill grates clean to reduce flare-ups, and avoid repeatedly flipping the steaks so they develop a good sear.

Nutrition per serving

• main
• grilled
• beef
• summer
• steakhouse-style
• high-protein
• gluten-free