Ingredients
Scale
- Steak (Ribeye or New York Strip) 1.5-2 inches thick, 1 steak
- Olive Oil 2 tablespoons
- Kosher Salt 2 teaspoons
- Freshly Ground Black Pepper 1 teaspoon
- Garlic Powder 1 teaspoon
- Onion Powder 1 teaspoon
- Dried Rosemary 1/2 teaspoon
- Worcestershire Sauce 1 tablespoon
Instructions
- Step 1: Pat the steak dry with paper towels. This is crucial for a good sear.
- Step 2: In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, rosemary, and Worcestershire sauce.
- Step 3: Generously rub the mixture all over the steak, ensuring it is evenly coated.
- Step 4: Preheat your grill to high heat (450-500°F). Make sure the grill grates are clean and lightly oiled.
- Step 5: Place the steak on the hottest part of the grill and sear for 3-4 minutes per side, creating a nice crust.
- Step 6: Reduce the grill heat to medium (350-400°F) and continue grilling for another 4-6 minutes per side for medium-rare (130-135°F internal temperature), or longer for your desired doneness. Use a meat thermometer to ensure accurate cooking. Let rest for 10 minutes before slicing against the grain.
Notes
- For leftover steak, slice thinly and store in an airtight container in the fridge for up to 3 days.
- Reheat sliced steak gently in a skillet with a touch of butter or olive oil to maintain its tenderness.
- Serve your perfectly grilled steak with a vibrant chimichurri sauce and roasted asparagus for a complete meal.
- Chef's secret: Don't be afraid to really press the steak down on the hot grill grates during the initial sear for maximum flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American