Looking for the ultimate grilled beef recipe to impress your guests or elevate your next BBQ night? This Grilled Garlic Herb Ribeye Steak is your answer! With a simple marinade made from fresh herbs, garlic, and olive oil, this recipe delivers a juicy, mouthwatering steak with a beautiful char. Whether you’re a seasoned grill master or a weekend warrior, this step-by-step guide will help you create a restaurant-quality steak at home.
Ingredients
- 2 Ribeye steaks (1 to 1.5 inches thick)
- 3 tbsp olive oil
- 4 garlic cloves (minced)
- 2 tsp fresh rosemary (finely chopped)
- 1 tsp fresh thyme (finely chopped)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Optional: 1 tbsp balsamic vinegar or Worcestershire sauce for added depth
Instructions:
1. Prepare the Marinade:
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Optionally, add balsamic vinegar for extra richness.
2. Marinate the Steak:
Pat the steaks dry and coat them evenly with the marinade. Place in a zip-top bag or covered dish and refrigerate for at least 1 hour, or up to overnight for deeper flavor. Bring to room temperature 30 minutes before grilling.
3. Preheat the Grill:
Preheat your grill to high heat (450–500°F). For best results, clean and oil the grates to prevent sticking.
4. Grill the Steak:
Place steaks on the grill and cook for about 4–5 minutes per side for medium-rare (internal temp: 130–135°F). Adjust timing for your preferred doneness:
Medium: 140–145°F
Medium-well: 150–155°F
Use tongs to flip — don’t pierce the meat!
5. Rest and Serve:
Remove from the grill and let the steaks rest for 5–10 minutes under foil to redistribute juices. Slice against the grain and serve with your favorite sides — think grilled vegetables, baked potatoes, or chimichurri sauce!
Grilling Tips:
- Use a meat thermometer for accuracy — it’s a game changer.
- Don’t skip the resting time; it locks in the juices.
- For extra crust, sear over direct heat, then move to indirect heat to finish.
