Rosemary grilled ribeye steak dinner you're definitely going to love especially if you haven't made it before



What You'll Need
1 thick-cut ribeye steak (at least 1.5 inches thick — thin steaks will overcook before you get a good crust)

2 tbsp fresh rosemary, finely chopped

3 garlic cloves, smashed and minced

1.5 tbsp olive oil (plus extra for the grill grates)

Generous kosher salt and freshly cracked black pepper

The Method
1
Prep and salt the steak
30-45 min before cooking
Take the ribeye out of the fridge. Pat it completely dry with paper towels (moisture is the enemy of a good sear). Rub both sides generously with kosher salt and black pepper, then let it rest at room temperature.

2
Apply the rosemary-garlic paste
15 min before cooking
Mix the finely chopped rosemary, minced garlic, and olive oil in a small bowl to create a paste. Rub this mixture all over both sides of the steak, pressing it gently into the meat so it sticks.

3
Fire up the grill
High heat (450°F - 500°F)
Preheat your grill to high. Clean the grates thoroughly and lightly oil them using a rolled-up paper towel dipped in oil held with tongs. You want a direct heat zone for searing and an indirect (cooler) zone just in case of flare-ups.

4
Sear and flip
4-6 min total
Place the steak directly over the high-heat zone. Sear for about 2 to 3 minutes until you get beautiful grill marks, then flip. Cook for another 2 to 3 minutes. For a medium-rare finish, pull the steak off when the internal temperature reads 130°F (it will rise to 135°F as it rests).

5
The crucial rest
8-10 min
Transfer the steak to a warm plate or cutting board. Tent it loosely with foil and let it rest. This allows the heat to even out and the juices to redistribute back into the muscle fibers instead of spilling out onto your board.

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