Boneless Ribeye Recipe

Inspired by Vernon's Speakeasy

Time45m

Serves2

14-ounce, regionally raised, usda choice beef ribeye, chargrilled

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Ingredients

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Main Ingredients

14 ounces USDA Choice Boneless Ribeye Steak2 tablespoons olive oil1 teaspoon Celtic sea salt1 teaspoon black pepper1 teaspoon Watkins garlic powder1 sprig Fresh Rosemary (optional)

Method

Cooking Instructions

Prepare the Ribeye

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking.

Season the Steak

Drizzle olive oil on both sides of the ribeye. Season generously with salt, black pepper, and garlic powder. If using, place a sprig of fresh rosemary on top.

Preheat the Grill

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

Grill the Ribeye

Place the ribeye steak on the grill and cook for about 5-7 minutes on each side for medium-rare doneness. Adjust the time according to your desired level of doneness.

Rest the Steak

Remove the steak from the grill and let it rest on a cutting board for about 5 minutes before slicing. This helps retain the juices.

Serve

Slice the ribeye against the grain and serve immediately. Enjoy your perfectly chargrilled ribeye!