Ingredients
Equipment
Method
Cooking Instructions:
- In a small bowl, combine the olive oil, thinly sliced garlic, salt, and pepper. Mix well to create a marinade that will coat the steaks.
- Place the ribeye steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the steaks, ensuring they are well coated. Add the rosemary sprigs on top. Cover the dish or seal the bag, and let the steaks marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
- Preheat your cast iron skillet or grill over medium-high heat. It should be hot enough to sear the steaks but not so hot that it burns the marinade.
- Once the skillet is hot, remove the steaks from the marinade, letting any excess marinade drip off. Place the steaks in the skillet or on the grill. Sear for about 4-5 minutes on one side without moving them to achieve a nice crust.
- Using tongs, flip the steaks and cook for an additional 4-5 minutes for medium-rare, depending on the thickness. Use a meat thermometer to check for doneness; it should read 130°F for medium-rare.
- Once cooked to your liking, remove the steaks from the heat and transfer them to a cutting board. Tent them with aluminum foil and let them rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- Slice the steak against the grain and serve it with additional rosemary and garlic for garnish if desired. Pair it with your favorite sides for a complete meal.
Notes
- Ensure steaks are at least 1-inch thick for optimal flavor and juiciness.
- Let the steak rest after cooking to enhance juiciness.
- Use a meat thermometer for perfect doneness.