Ingredients:

  • 2 ribeye steaks, about 1 inch thick (approx. 225g each)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary (5g)
  • 1 teaspoon smoked paprika (5g)

Instructions:

  1. Preheat the Grill: Heat the grill to high (around 450°F / 232°C).
  2. Prepare the Steaks: Pat the steaks dry with paper towels. Season generously with salt and pepper, or marinate if desired.
  3. Grill the Steaks: Place the steaks on the grill, making sure not to overcrowd. For medium-rare, grill for about 4-5 minutes on the first side.
  4. Flip and Continue Cooking: Flip the steaks using tongs. Grill for an additional 3-4 minutes for medium-rare (adjust time for doneness).
  5. Check Doneness: Use a meat thermometer to check the internal temperature (135°F / 57°C for medium-rare). Remember, steaks will continue to cook slightly after being removed from the grill.
  6. Rest the Steaks: Remove the steaks from the grill and loosely cover with aluminum foil. Let rest for about 5-10 minutes before slicing.