Charbroiled Ribeye Recipe

Marinate the Ribeye

In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, black pepper, and lemon juice. Mix well to create a marinade.

Prepare the Steak

Place the ribeye steaks in a large ziplock bag or shallow dish and pour the marinade over them. Ensure the steaks are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Preheat the Grill

Preheat your grill to high heat, about 450°F to 500°F (232°C to 260°C).

Grill the Ribeye

Remove the steaks from the marinade and let excess marinade drip off. Place the ribeyes on the hot grill. Grill for about 4-5 minutes on one side. Flip the steaks and grill for an additional 4-5 minutes for medium-rare, or cook longer if desired.

Check for Doneness

Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the grill once done.

Rest the Steak

Let the ribeye steaks rest for about 5-10 minutes before slicing. This allows the juices to redistribute for a more flavorful bite.

Serve

Serve the charbroiled ribeye steaks with optional sides like grilled asparagus or baked potatoes for a complete meal.