Description
This Perfectly Grilled Steak recipe guides you through grilling a juicy and flavorful ribeye steak seasoned with a blend of spices and olive oil. Ideal for a quick, satisfying meal, the steak is seared to perfection on a hot grill and served with fresh herbs and lemon wedges for an added burst of freshness.
Ingredients
Scale
Steak
- 1 piece Ribeye Steak (1.5 to 2-inch thick) (Other cuts like New York strip, sirloin, or tenderloin can be used)
Seasoning
- 2 tablespoons Kosher Salt (Enhances natural flavors)
- 1 tablespoon Black Pepper (Freshly cracked for best flavor)
- 1 tablespoon Garlic Powder (Can substitute with freshly minced garlic)
- 1 tablespoon Onion Powder (Adds mild sweetness)
Other Ingredients
- 2 tablespoons Olive Oil (Helps seasoning adhere to steak)
- Fresh Herbs (rosemary, thyme, or parsley) (For garnish)
- Lemon Wedges (For squeezing over steak before serving)
Instructions
- Bring to Room Temperature: Remove the steak from the refrigerator and allow it to come to room temperature for about 30-45 minutes to ensure even cooking.
- Preheat Grill: Preheat your grill to high heat, around 450-500°F (232-260°C) to get perfect searing temperatures.
- Pat Dry: Pat the steak dry with paper towels to remove any moisture that can interfere with browning.
- Mix Seasoning: In a small bowl, combine kosher salt, black pepper, garlic powder, and onion powder thoroughly.
- Season Steak: Rub olive oil on both sides of the steak, then apply the seasoning mixture generously, ensuring all surfaces are well coated.
- Grill First Side: Place the steak on the grill and cook undisturbed for about 4-5 minutes to develop a good sear.
- Grill Second Side: Flip the steak and cook for another 4-5 minutes for medium-rare doneness; adjust timing for preferred doneness.
- Rest Steak: Remove the steak from the grill and let it rest for 5-10 minutes to allow juices to redistribute.
- Slice and Serve: Slice the steak against the grain and serve garnished with fresh herbs and lemon wedges for added flavor.
Notes
- Allowing the steak to reach room temperature prevents uneven cooking and dry edges.
- Preheating the grill properly is crucial for a good sear and grill marks.
- Resting the steak after grilling helps retain its juices for a tender bite.
- Adjust cooking times based on the thickness of the steak and desired doneness.
- You can substitute fresh garlic for garlic powder for a more intense flavor.
- Use a meat thermometer for precise doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
