Ingredients
- Steak (Ribeye or New York Strip) – 1 inch thick, 1.5 lbs
- Olive Oil – 2 tablespoons
- Kosher Salt – 2 tablespoons
- Black Pepper – 1 tablespoon
- Garlic Powder – 1 teaspoon
- Onion Powder – 1 teaspoon
- Dried Rosemary – 1 teaspoon
- Worcestershire Sauce – 2 tablespoons
Instructions
- Step 1: Pat the steak dry with paper towels. This is crucial for a good sear.
- Step 2: In a small bowl, combine olive oil, salt, pepper, garlic powder, onion powder, and rosemary. Mix well.
- Step 3: Rub the mixture all over the steak, ensuring it's evenly coated. Then, drizzle Worcestershire sauce over both sides.
- Step 4: Preheat your grill to high heat (450-500°F). Make sure the grates are clean.
- Step 5: Place the steak on the hot grill and sear for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Use a meat thermometer to ensure internal temperature reaches 130-135°F for medium-rare.
- Step 6: Remove the steak from the grill and let it rest for at least 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Notes
- Leftover steak is fantastic thinly sliced in a salad or sandwich the next day.
- For best results, gently reheat sliced steak in a skillet with a little butter over medium-low heat, avoiding overcooking.
- Serve your perfectly grilled steak with a bright chimichurri sauce or a dollop of herb butter to elevate the flavors.
- Don't skimp on the resting time; it's the secret ingredient for a truly melt-in-your-mouth experience!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American