Grilled Ribeye Steak with Rosemary Garlic Infusion

Ingredients

• Ribeye steaks (2 (1-inch thick))
• Olive oil (2 tablespoons)
• Salt (1 teaspoon, or to taste)
• Black pepper (1 teaspoon, freshly ground)
• Garlic powder (1 teaspoon)
• Fresh rosemary (2 sprigs, for garnish)
• Butter (2 tablespoons, optional for basting)
• Lemon juice (1 tablespoon, for a zesty finish)

Instructions

1. Preheat the grill to high heat, ensuring it reaches about 450°F (232°C).
2. In a small bowl, combine the olive oil, salt, black pepper, and garlic powder. Mix well to create a marinade.
3. Brush both sides of the ribeye steaks generously with the marinade, ensuring an even coating.
4. If desired, melt the butter and mix in the lemon juice to use for basting during grilling.
5. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, adjusting the cooking time to achieve your desired doneness. Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare, 145°F (63°C) for medium.
6. During the last minute of grilling, baste the steaks with the lemon-butter mixture for added flavor.
7. Remove the steaks from the grill and allow them to rest for 5 minutes before slicing. This helps the juices redistribute for a more tender bite.
8. Garnish with fresh rosemary and serve hot, perhaps alongside grilled vegetables or a fresh salad.