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Grilled ribeye steak sliced open to reveal a juicy pink medium rare center, garnished with rosemary. Grilled Steak Recipe

Perfect Grilled Steak (Steakhouse Quality)

Grill the perfect steak for your next summer cookout. This three ingredient rub with rosemary, salt, and pepper is all you need to make a flavorful and juicy steak. Ribeye is used here, but any thick cut steak will work beautifully.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings, from 2 large steaks
Course: Dinner, Main Course
Cuisine: American
Calories: 237
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Ribeye Steaks about 1.3 lbs each, 11/4 inch thick
  • 1 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 3 sprigs Fresh Rosemary or 1 tbsp finely chopped leaves
  • Chimichurri Sauce optional, for serving

Equipment

  • 1 Outdoor Grill Preheated to medium high
  • 1 Instant Read Thermometer To check doneness accurately
  • 1 Aluminum Foil For tenting steak while resting

Method
 

  1. Season the Steak – Season the steak generously with salt, pepper, and rosemary.
  2. Preheat and Grill – Preheat the grill to medium high. Place steaks on the grill, cover, and reduce heat to medium. Grill for about 4 to 5 minutes per side for medium rare, flipping only once, or until you have reached your desired doneness on an instant read thermometer.
  3. Rest Before Slicing – Remove steaks from the grill, tent with foil, and rest for 15 minutes before slicing against the grain. Serve with chimichurri sauce over the sliced steak if desired.

Notes

The steak temperature will rise another 5 to 15 degrees once off the grill, so remove steaks accordingly. For medium rare, remove steaks at 130 to 140 degrees Fahrenheit, since the temperature will continue rising to 145 degrees as it rests. For medium doneness, take steaks off the grill at 145 to 150 degrees Fahrenheit, allowing them to reach 160 degrees after resting.