Ingredients
- Steak (Ribeye or New York Strip), 1.5-2 inches thick: 1
- Olive Oil: 2 tablespoons
- Kosher Salt: 2 tablespoons
- Black Pepper, freshly ground: 1 tablespoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Dried Rosemary: 1/2 teaspoon
- Butter: 2 tablespoons
Instructions
- Step 1: Pat the steak dry with paper towels. This is crucial for a good sear. Then, in a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, and rosemary.
- Step 2: Generously rub the spice mixture all over the steak, ensuring it's evenly coated on all sides. Let the steak rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the steak to cook more evenly.
- Step 3: Preheat your grill to high heat (450-500°F). Make sure the grates are clean.
- Step 4: Place the steak on the hot grill. Sear for 4-5 minutes per side for medium-rare, adjusting time based on desired doneness and steak thickness. Use a meat thermometer to ensure desired internal temperature (130-135°F for medium-rare).
- Step 5: Once the steak reaches your desired doneness, remove it from the grill and immediately place the butter on top. Tent the steak loosely with foil and let it rest for 10 minutes before slicing against the grain and serving. The resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
Notes
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat sliced steak gently in a skillet with a little butter over medium-low heat to prevent it from drying out.
- Serve sliced steak over a vibrant arugula salad with a lemon vinaigrette for a delightful contrast to its richness.
- Chef's secret: Don't skip the resting period – the butter melts into the steak, creating a luscious sauce as the meat relaxes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American