Ingredients:

  • 2 ribeye steaks (1-inch thick; approx. 10 oz or 280 g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon garlic powder (4 g)
  • 1 teaspoon fresh rosemary, chopped (optional; 2 g)

Instructions:

  1. Remove steaks from refrigerator and let rest for 10 minutes. Pat steaks dry with paper towels to ensure a good sear.
  2. Drizzle olive oil over both sides of each steak. Sprinkle kosher salt, black pepper, garlic powder, and rosemary evenly.
  3. Preheat grill on high heat (450°F or 232°C) for at least 10 minutes.
  4. Place steaks on the hot grill and close the lid. Grill for 4-5 minutes on one side for medium-rare (flip when a crust forms).
  5. Flip steaks, grill for another 4-5 minutes (to desired doneness). Check internal temperature with a meat thermometer.
  6. Remove steaks from grill and loosely cover with aluminum foil. Let rest for 5-7 minutes to allow juices to redistribute.
  7. Slice against the grain and serve with your favorite sides.