Ingredients
Scale
- 2 ribeye steaks (1.5–2 inches thick, about 12–16 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Optional: 1-2 teaspoons garlic powder, onion powder, or your favorite steak seasoning
- Optional: fresh herbs (such as rosemary or thyme, for garnish)
- Optional: 2-3 cloves garlic, smashed (for added flavor during grilling)
Instructions
- Prepare the Steaks:
- Remove the steaks from the refrigerator and let them come to room temperature for 30-60 minutes before grilling. This helps ensure even cooking.
- Brush both sides of the steaks with olive oil. Season generously with salt and black pepper, and any additional seasonings if using.
- Preheat the Grill:
- Preheat your grill to high heat (about 450-500°F or 230-260°C). If using a charcoal grill, ensure the coals are hot and have a medium-high heat.
- Grill the Steaks:
- Place the steaks on the hot grill. For grill marks and an even sear, do not move the steaks once placed.
- Grill the steaks for 4-5 minutes per side for medium-rare (130-135°F or 54-57°C internal temperature), 5-7 minutes per side for medium (135-145°F or 57-63°C), and 7-9 minutes per side for medium-well (145-155°F or 63-68°C). Adjust times based on your steak thickness and desired doneness.
- If using garlic and fresh herbs, you can add them to the grill for the last few minutes of cooking to infuse additional flavor.
- Rest the Steaks:
- Remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in a juicier steak.
- Serve:
- Slice against the grain and serve with your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 8-18 minutes
Nutrition
- Serving Size: per 8 oz steak
- Calories: 700 kcal
- Fat: 50g
- Carbohydrates: 0g
- Protein: 60g