Name: Grilled Steak Recipe with Rosemary and Garlic Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 ribeye or sirloin steaks (about 1 inch thick, approximately 1 lb total); Salt and pepper, to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); 1 tablespoon balsamic vinegar (optional, for marinade); Lemon wedges (optional)

Jump to Recipe

Introduction

This grilled steak recipe delivers juicy, flavorful results with simple ingredients and easy preparation. Perfect for a quick weeknight dinner or a weekend cookout, it brings out the best in ribeye or sirloin steaks. Follow these straightforward steps to achieve a tender, well-seasoned steak every time.

A white round plate holds three grilled steaks, each showing clear dark grill marks and a shiny, juicy brown surface with a slight charred texture. The steaks are garnished with fresh green rosemary sprigs placed on top and around them. Around the steaks are bright yellow lemon wedges with visible segments and a few small green herb sprigs. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeye or sirloin steaks (about 1 inch thick, approximately 1 lb total)
Salt and pepper (to taste)
2 tablespoons olive oil
2 cloves garlic (minced)
1 tablespoon fresh rosemary (chopped, or 1 teaspoon dried)
1 tablespoon balsamic vinegar (optional, for marinade)
Lemon wedges (for serving, optional)

Instructions

Step 1: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Pat them dry with paper towels, rub both sides with olive oil, then season generously with salt, pepper, minced garlic, and chopped rosemary.
Step 2: Preheat your grill to high heat, around 450°F to 500°F. If using charcoal, wait until the coals are hot and covered with ash.
Step 3: Place the steaks on the grill. For medium-rare, cook for about 4-5 minutes on one side without moving them. Flip and grill for another 3-4 minutes. Use a meat thermometer to check doneness, aiming for 135°F (57°C) for medium-rare.
Step 4: Remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute.
Step 5: Slice the steaks against the grain and serve with lemon wedges if desired. Enjoy your flavorful, perfectly grilled steak!

Tips & Variations

For extra flavor, marinate the steaks in balsamic vinegar and olive oil for 30 minutes before grilling.
Use a meat thermometer to ensure your preferred doneness without overcooking.
Try different herbs like thyme or oregano if you don’t have rosemary on hand.
Letting the steaks rest is crucial for juicy results—don’t skip this step.

Storage

Store leftover grilled steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the oven to avoid drying out the meat.

How to Serve

Three thick grilled steaks with dark char marks form the main layer on a white plate, their juicy brown surface glistening with oil and small bits of chopped herbs. Sprigs of fresh green rosemary lie on top of the steaks, adding texture and color. Around the edges of the plate are bright yellow lemon wedges with a juicy interior, and small green herb leaves scattered nearby. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, this method works well with most steaks about 1 inch thick, such as New York strip, filet mignon, or flank steak. Adjust grilling times based on thickness and cut.

How do I know when the steak is done without a thermometer?

You can use the finger test method to estimate doneness by comparing the firmness of the steak to the fleshy part of your palm. However, a meat thermometer is the most reliable tool for perfect results.