14 Oz Beef Ribeye Steak Lip Off Recipe

Inspired by Madrones

Time45m

Serves2

Fresh USDA Choice beef, properly aged.

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Ingredients

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1
Prepare the Steak
Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps to ensure even cooking.
2
Season the Steak
Rub the steak with olive oil, then season both sides generously with salt, black pepper, and garlic powder. Sprinkle the fresh rosemary on both sides.
3
Preheat the Grill or Pan
Preheat your grill or a heavy skillet over medium-high heat. Ensure it's hot before adding the steak.
4
Cook the Steak
Place the steak on the grill or skillet and cook for about 4-5 minutes on one side for medium-rare, or until a nice crust forms. Flip and cook for an additional 4-5 minutes on the other side.
5
Check for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C).
6
Rest and Serve
Remove the steak from the heat and let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute. Serve as desired.