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.
Ingredients
- 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
Instructions
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Rinse the steak and pat it dry
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Mix together the garlic and rosemary
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Place the steak on a baking sheet. Rub the garlic and rosemary seasoning all over the steak
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In a small bowl, combine the sea salt, sriracha seasoning, ground mustard, smoked paprika, and black pepper
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Sprinkle the combined seasoning mix all over the steak, rubbing and pressing so that it adheres to the meat
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Cover the steak with aluminum foil and let it sit in the refrigerator for two hours or up to overnight.
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Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.
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Preheat the grill to 550 degrees (medium-high)
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Grill the first side of the steak for 10 to 12 minutes
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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.
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Remove the steak and let it rest for 20 to 30 minutes before slicing.
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Slice, plate and serve.
Enjoy!
Recipe Notes
Keep the grill closed as much as possible. Â I also trim the excess fat from the edges of the steak to minimize flare-ups. Â You will not lose the flavor if you do this.
