Summertime is a great opportunity to enjoy a char-grilled rib eye steak. It is the favorite cut of steak in my household – it is so tender and perhaps the most delicious cut of steak due to a higher fat content. I usually dry-rub most of my steaks, but for this recipe, I decided to add the fresh garlic and fresh rosemary. When I made this steak, I wanted to share a mid-week gourmet meal with my husband. This was definitely a great idea and a surprise for him. We washed this down with an amazing glass of Merlot.
I encourage you to make this for that special someone in your life and I hope you will enjoy it as much as we did. Your comments, feedback, and questions will be much appreciated. Thanks for visiting.
- 1 three pound rib eye steak about 2 inches thick trim any excess fat from the edges of the steak
- 1 tablespoon fresh rosemary rough chopped
- 8 fresh garlic cloves minced
- 2-1/2 teaspoons sea salt
- 2 teaspoons Sriracha seasoning
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 2 teaspoons fresh ground black pepper
Rinse the steak and pat it dry
Mix together the garlic and rosemary
Place the steak on a baking sheet. Rub the garlic and rosemary seasoning all over the steak
In a small bowl, combine the sea salt, sriracha seasoning, ground mustard, smoked paprika, and black pepper
Sprinkle the combined seasoning mix all over the steak, rubbing and pressing so that it adheres to the meat
Cover the steak with aluminum foil and let it sit in the refrigerator for two hours or up to overnight.
Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
Preheat the grill to 550 degrees (medium-high)
Grill the first side of the steak for 10 to 12 minutes
Flip the steak over and grill the second side another 10 to 12 minutes
Note: the total cook time is 20 to 24 minutes. This will give you a very nice charred steak (not burnt) and medium doneness.
Remove the steak and let it rest for 20 to 30 minutes before slicing.
Slice, plate and serve.
Keep the grill closed as much as possible. I also trim the excess fat from the edges of the steak to minimize flare-ups. You will not lose the flavor if you do this.