Ingredients
- (6 ounce) rib-eye steaks
- tablespoons olive oil
- salt and freshly ground black pepper to taste
- cloves garlic, minced
- sprigs fresh rosemary
Instructions
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Step 1
Start by preheating your grill to high heat. While it heats, pat the steaks dry with paper towels—this helps achieve a beautiful crust. In a small bowl, I combine the minced garlic with a drizzle of olive oil to make a paste. Rub each steak lightly with olive oil, then season generously with salt and pepper. Next, massage the garlic paste onto both sides of the steaks, ensuring every inch is coated. Let them rest at room temperature for 15 minutes to absorb the flavors. Once the grill is screaming hot, place the steaks directly on the grates. After just 30 seconds, flip them to get that initial sear on both sides. Top each steak with a rosemary sprig. Cook for about 7 minutes per side for medium-rare, remembering to remove the rosemary before flipping and replace it after turning. Use tongs to handle the meat, and if you’d like, give them an optional quick sear on the fat cap. When done, let the steaks rest for a few minutes to keep juices locked in. Slice against the grain and serve immediately.