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Grilled Garlic and Rosemary Ribeye Steak


Servings:       Prep Time:       Cook Time:



Your favorite steaks Rosemary sprigs + any other fresh herb (I used Parsley) Lemon slices Garlic cloves, chopped, smashed or use garlic press Glug of olive oil Salt & Pepper 1. Season each steak, both sides with salt and pepper. I usually use 1/2 teaspoon of kosher salt per side on a large steak. I love salt. 2. In a bag, add all ingredients. Smish and smush a bit.

Get all the air out of the bag so that the herbs are hugging the steak.

Marinate. 1 hour on the countertop worked beautifully, but the longer you marinate, the more flavor you infuse.

Ideally, 4 hours (3 hrs in the refrig, 1 hr on countertop).

Make sure you bring steak to room temperature before you grill. 3. When grill is super-duper hot, Husband usually just takes the steaks out, lets the olive oil drip off and throws the steak on grill with the herbs, lemon and garlic still clinging to it.


Serve with the herb/lemon/garlic cling-ons.