Ribeye Steak

Ribeye Steak

Ribeye Steak


4 10-ounce ribeye steaks, boneless, about 1 inch thick, room temperature
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh, finely chopped rosemary
1 /4 teaspoons garlic powder
2 tablespoons Olive oil
1-2 tablespoons Unsalted butter

Ribeye SteakRibeye Steak


Heat the grill to high heat.
Combine salt, pepper, rosemary, and garlic powder in a small bowl.
Brush the steak with olive oil.
Sprinkle rosemary mixture on both sides of steak to coat evenly.
Grill the meat for medium-rare, 4 to 5 minutes per side. Remove from heat and let rest for 5 minutes.
Add a little butter (1-2 teaspoons) to each and serve.

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