Ingredients:

  • 2 Ribeye steaks (about 1 inch thick, approximately 14 oz or 400 g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 g)
  • 1 teaspoon freshly cracked black pepper (5 g)
  • 1 teaspoon garlic powder (5 g) (optional)
  • Fresh herbs (e.g., rosemary or thyme, for garnish)

Instructions:

  1. Remove steaks from the fridge and allow them to come to room temperature (about 30 minutes).
  2. Pat steaks dry with paper towels to remove excess moisture.
  3. Brush both sides with olive oil and season generously with salt, pepper, and garlic powder (if using).
  4. Turn on the gas grill and preheat to high heat (about 450-500°F / 230-260°C).
  5. Oil the grill grates lightly to prevent sticking.
  6. Place steaks on the grill diagonally across the grates.
  7. Grill for 4-5 minutes or until a nice crust forms.
  8. Rotate the steaks 90 degrees to create crosshatch grill marks (optional). Grill for another 4-5 minutes.
  9. Flip the steaks and repeat grilling on the other side for an additional 3-5 minutes for medium-rare.
  10. Use a meat thermometer to check internal temperature: 125°F (51°C) for rare, 135°F (57°C) for medium-rare.
  11. Remove steaks from the grill and place on a cutting board.
  12. Cover loosely with aluminum foil and let rest for at least 5 minutes to allow juices to redistribute.
  13. Slice steaks against the grain, garnish with fresh herbs, and serve immediately.