Name: Grilled Steak with Garlic, Rosemary, and Balsamic Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 ribeye or sirloin steaks (about 1 inch thick, approximately 1 lb total); Salt and pepper (to taste); 2 tablespoons olive oil; 2 cloves garlic (minced); 1 tablespoon fresh rosemary (chopped, or 1 teaspoon dried); 1 tablespoon balsamic vinegar (optional, for marinade); Lemon wedges (for serving, optional)

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Introduction

There’s nothing quite like a perfectly grilled steak to satisfy your craving for hearty, flavorful food. This grilled ribeye or sirloin recipe is simple, quick, and packed with delicious garlic and rosemary notes. Whether it’s a weeknight dinner or a weekend treat, this method delivers a juicy, tender steak every time.

Three thick grilled steaks with dark grill marks and a shiny, juicy surface are arranged on a large white plate. The steaks are topped with small green herb pieces and coarse salt, giving them a fresh and seasoned look. Bright yellow lemon wedges are placed around the edges of the plate, adding color contrast. Sprigs of fresh green rosemary rest on top of the steaks and around the plate. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeye or sirloin steaks (about 1 inch thick, approximately 1 lb total)
Salt and pepper (to taste)
2 tablespoons olive oil
2 cloves garlic (minced)
1 tablespoon fresh rosemary (chopped, or 1 teaspoon dried)
1 tablespoon balsamic vinegar (optional, for marinade)
Lemon wedges (for serving, optional)

Instructions

Step 1: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling. Pat them dry with paper towels, then rub both sides with olive oil. Season generously with salt, pepper, minced garlic, and chopped rosemary.
Step 2: Preheat your grill to high heat, around 450°F to 500°F. For charcoal grills, ensure the coals are hot and ashed over.
Step 3: Place the steaks on the grill and cook for about 4-5 minutes on one side without moving them for a nice sear. Flip the steaks and grill for another 3-4 minutes for medium-rare. Adjust cooking time based on your preferred doneness.
Step 4: Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium well, and 160°F for well done.
Step 5: Remove the steaks from the grill and let them rest for 5-10 minutes to allow juices to redistribute.
Step 6: Slice the steaks against the grain and serve with lemon wedges if desired. Enjoy your perfectly grilled steak!

Tips & Variations

For extra flavor, marinate the steaks in balsamic vinegar and olive oil for 30 minutes before seasoning.
Use a meat thermometer for the most accurate doneness instead of relying on time alone.
Try adding a pat of herb butter on top of the steak right after grilling for a rich finish.

Storage

Store leftover grilled steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to avoid drying out the meat.

How to Serve

Three grilled steaks with visible char marks lay on a white plate, each steak garnished with green herb sprigs that add freshness to the rich, brown grilled surface. Coarse salt and pepper are sprinkled lightly over the steaks, enhancing their texture. Around the steaks, several lemon wedges with bright yellow peel and juicy interior are placed, suggesting a zesty addition. The plate is set on a white marbled texture, which contrasts nicely with the dark, textured meat and green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill steak without a marinade?

Yes, steak can be grilled simply with salt, pepper, olive oil, and herbs. A marinade is optional and adds extra flavor but is not required for a delicious result.

How long should I let the steak rest after grilling?

Rest the steak for at least 5 to 10 minutes after grilling. This step allows the juices to redistribute, making the meat juicier and more tender when sliced.