Perfect Grilled Steak (Steakhouse Quality)

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Natasha's Kitchen

Total Time

15 mins

Prep Time

5 mins

Cook Time

10 mins

Rating

(15)

Ingredients

4 servings

2 Ribeye Steaks, (1.3 lbs each steak and 1 1/4" thick)
1 1/2 tsp sea salt
1/2 tsp black pepper
3 sprigs fresh rosemary, (or 1 Tbsp of finely chopped leaves)
Chimichurri sauce, optional to serve

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Preparation

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Step 1

Season the steak generously with salt, pepper, and rosemary.

Step 2

Preheat grill to med-high. Place steaks on the grill, cover and reduce heat to medium. Grill for about 4-5 min each side for medium rare (flipping only once) or until you've reached your desired doneness on an instant-read thermometer.

Step 3

Remove steaks from the grill, tent with foil and rest for 15 min before slicing against the grain. Serve with chimichurri over the sliced steak if desired.

Chef’s notes

*Steak Temperature Notes:

The temperature will rise another 5 to 15 degrees once steaks are off the grill so remove them according to this chart -

For Medium/Rare:

remove steaks when they reach 130˚F to 140˚F (the temperature will continue to rise as it rests to 145˚F for med/rare).

For Medium Doneness:

take steaks off the grill at 145˚F to 150˚F (the temperature should reach 160˚F after resting the steak).

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Seasonal Recipes

Skill Level

other

Perfect Grilled Steak (Steakhouse Quality)

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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