Jul 14 2026
Restaurants›deadhorse hill›The Backyard Perfectly Grilled Steak Recipe

The Backyard Perfectly Grilled Steak Recipe

Inspired by deadhorse hill
Time45m
Serves2

Make The Backyard Perfectly Grilled Steak Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak Ingredients

Side Ingredients

Method

Steak Preparation

  1. 1

    Prepare the Steak

    Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes before grilling.

  2. 2

    Season the Steak

    Drizzle the steaks with olive oil, then season generously on both sides with kosher salt, black pepper, garlic powder, and fresh rosemary. Squeeze lemon juice over the steaks for added flavor.

Grilling the Steak

  1. 3

    Preheat the Grill

    Preheat your grill to high heat (about 450°F or 232°C). Ensure the grill grates are clean and lightly oiled.

  2. 4

    Grill the Steak

    Place the seasoned ribeye steaks on the hot grill. Grill for 4-5 minutes on one side, then flip and grill for another 4-5 minutes for medium-rare. Adjust the time according to your desired doneness.

  3. 5

    Rest the Steak

    Remove the steaks from the grill and let them rest on a cutting board for about 5-10 minutes to allow the juices to redistribute.

Preparing the Side

  1. 6

    Prepare the Asparagus and Tomatoes

    While the steaks are resting, wash the asparagus and cherry tomatoes. Trim the asparagus ends and place them in a bowl with the cherry tomatoes.

  2. 7

    Season the Vegetables

    Drizzle the vegetables with balsamic vinegar, and season with salt and pepper to taste. Toss gently to coat.

  3. 8

    Serve

    Serve the grilled ribeye steaks with the balsamic-glazed asparagus and cherry tomatoes on the side.

More from deadhorse hill