Perfect Grilled Steak (Steakhouse Quality)

Name: Perfect Grilled Steak (Steakhouse Quality)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
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.)

Recipe by Natasha Kravchuk

Natasha Kravchuk published this recipe on natashaskitchen.com. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Johan Pordon on SeeMeCook

Thick-cut ribeye steaks are seasoned with a simple three-ingredient rub of sea salt, black pepper, and fresh rosemary, then grilled until juicy and tender. Rest the steaks before slicing and serve with optional chimichurri sauce for a fresh finish.

Time: 15 minutes
Equipment: Stovetop and grill
Good for: Lunch or dinner
Cuisine: American

Ingredients

4 servings

OriginalUSMetric

2 (1.3 lb) Ribeye steaksEach steak should be about 1 1/4 inches thick; any thick-cut bone-in or boneless steak may be substituted.
1½ tsp Sea salt9 g
½ tsp Black pepper1 g
3 sprigs (1 tbsp) Fresh rosemaryIf using sprigs, finely chop the leaves; use about 1 tablespoon chopped leaves.3 g
Chimichurri sauceOptional, for serving; nutrition estimated for a typical serving.

Weights are estimates. Together, the ingredients weigh about 605 g before cooking, which is about 150 g per serving.

Steps

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.
Preheat a clean outdoor grill to medium-high heat.
Place the seasoned steaks on the hot grill, cover the grill, and reduce the heat to medium.
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.
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.
Slice the rested steaks against the grain for maximum tenderness.
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

These are estimates per serving, worked out from the ingredients.

Calories: 880
Protein: 71 g
Carbs: 1 g
Fat: 64 g
Fiber: 1 g

Where the calories come from

Ribeye steaks98%
Chimichurri sauce2%
Black pepperUnder 1%
Fresh rosemaryUnder 1%

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

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