Grilled Beef with Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about garlic on the grill that I've fallen in love with over the years. This recipe comes together in under an hour and delivers restaurant quality results that'll impress anyone at your table. The beauty of it is how simple the technique really is, plus ribeye steaks are surprisingly affordable when you catch them on sale. Garlic is packed with allicin, which supports heart health and boosts your immune system, so you're getting delicious flavor along with real nutrition. The combination of fresh herbs, balsamic vinegar, and caramelized garlic creates a depth that makes every bite memorable.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, about 8 oz each)
- 12garlic cloves(minced)
- 6 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 2 sprigsfresh rosemary(chopped)
- 3 sprigsfresh thyme(leaves only)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly cracked)
- 3 tablespoonsbutter
- 1lemon(halved)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Prepare a marinade by whisking together 4 tablespoons of olive oil, balsamic vinegar, minced garlic, chopped rosemary, thyme leaves, salt, pepper, and red pepper flakes in a bowl.
Tip: Make the marinade at least 2 hours ahead for deeper flavor infusion.
- 2
Place beef steaks in a shallow dish and coat generously with the marinade, ensuring both sides are well covered. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
Tip: Reserve 2 tablespoons of marinade to brush on steaks while grilling.
- 3
Remove steaks from refrigeration 30 minutes before grilling to allow them to reach room temperature for even cooking.
Tip: Room temperature meat cooks more uniformly and develops better crust.
- 4
Preheat your grill to high heat (around 450°F). Oil the grill grates with the remaining 2 tablespoons of olive oil using a brush or folded paper towel.
Tip: Hot grates prevent sticking and create beautiful char marks.
- 5
Place steaks on the hot grill and cook for 4-5 minutes without moving them, allowing a caramelized crust to form on the bottom side.
Tip: Avoid the urge to flip too early; patience creates the best sear.
- 6
Flip the steaks, brush with reserved marinade, and cook for another 4-5 minutes for medium-rare doneness (internal temperature of 130-135°F). Adjust timing based on thickness and desired doneness.
Tip: Use an instant-read thermometer for precision; remove steaks 5°F below target temp as they continue cooking while resting.
- 7
During the last minute of cooking, place a pat of butter and a lemon half cut-side down on the grill to infuse the butter with charred lemon juice.
Tip: This creates a luxurious finishing sauce for the steaks.
- 8
Transfer cooked steaks to a warm plate and let rest for 5 minutes. Drizzle each steak with the warm garlic butter and serve immediately with the charred lemon wedges.
Tip: Resting allows juices to redistribute, ensuring tender, moist meat.
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