Grilled Ribeye Steak

Prep: 10 mins

Cook: 10 mins

Servings: 2

Category: Dinner

Ingredients

  • 2 ribeye steaks (1-inch thick—juicy perfection)
  • 1 tablespoon olive oil (gets that sear going)
  • 1 teaspoon garlic powder (big flavor boost)
  • 1 teaspoon smoked paprika (smoky vibes)
  • Salt and pepper to taste (the essentials)
  • Optional: 1 tablespoon butter (for that extra richness)
  • Optional: fresh rosemary (a fancy sprig)

Nutrition (per serving, with butter)

Calories: 600
Total Fat: 48g
Cholesterol: 150mg
Carbohydrates: 1g
Sugars: 0g
Protein: 40g

Instructions

  1. Let’s fire up a steak that’s pure heaven! Pull those ribeyes out of the fridge 30 minutes early—room temp means even cooking. Rub ‘em with olive oil, then sprinkle on the garlic powder, smoked paprika, salt, and pepper—get every inch seasoned!
  2. Preheat your grill to high—about 450°F (230°C)—or a grill pan if you’re indoors. You want it screaming hot—hear that sizzle when the steak hits? That’s the sound of glory!
  3. Lay the steaks on the grill—don’t mess with ‘em for 4-5 minutes. Let that crust form—golden and gorgeous! Flip ‘em once—another 4-5 minutes for medium-rare (135°F/57°C inside). Adjust the time if you like it more or less pink!
  4. If you’re going for extra, toss a dollop of butter and a rosemary sprig on each steak right after flipping—let it melt and infuse as it finishes. Smells like a steakhouse in here!
  5. Pull ‘em off and let ‘em rest for 5 minutes—keeps the juices locked in. Don’t skip this—patience makes it melt-in-your-mouth tender!
  6. Slice against the grain if you’re sharing—or just plate ‘em whole if it’s all yours! Serve with whatever you love—potatoes, veggies, or just a fork. This is bold, juicy, and oh-so-satisfying—dig in!