Herb-Infused Grilled Ribeye Steak

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 ribeye steaks (about 1–1.5 inches thick)

2 cloves garlic, minced

2 tbsp olive oil

1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

1 tbsp fresh thyme, finely chopped (or 1 tsp dried)

Salt, to taste

Freshly ground black pepper, to taste

Optional: 1 tbsp butter for finishing

 

Instructions:

1. Prep the Herb Marinade:
In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, salt, and pepper.

2. Marinate the Steaks:
Pat the ribeye steaks dry with paper towels. Rub the herb mixture generously on both sides of the steaks. Let them rest at room temperature for about 30 minutes to marinate and come to room temp (for even cooking).

3. Preheat the Grill:
Heat your grill to high (about 450–500°F / 230–260°C). If using a charcoal grill, wait until the coals are white-hot.

4. Grill the Steaks:

Place the steaks on the grill.

Grill for about 4–5 minutes per side for medium-rare (adjust time depending on thickness and desired doneness).

Use a meat thermometer for precision:

Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

 

5. Optional – Butter Finish:
Once off the grill, place a small piece of butter on each steak for extra richness.

6. Rest the Steaks:
Let the steaks rest for 5–10 minutes before slicing. This helps retain juices.

 

Serving Suggestions:

Pair with grilled veggies, mashed potatoes, or a crisp salad. A bold red wine like Cabernet Sauvignon or Malbec works beautifully with ribeye.