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Lavender Rosemary Grilled Ribeye Steak

This recipe is bursting with aromatic, fresh and flavors! Add to that the char from the grill and it's over-the-top!

Course Main Course
Cuisine American
Keyword summer grilling
Prep Time 14 minutes
Cook Time 6 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 2 to 4
Calories 386 kcal
Author Valentina K. Wein

Ingredients

  • 2 teaspoons fresh lavender, finely chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon olive oil
  • 2 (approximately 3/4-pound) Ribeye steak
  • freshly ground black pepper

Instructions

  1. In a tiny bowl, combine the herbs with the salt. Add the olive oil and mix.
  2. Preheat a stove-top grill or your BBQ on high. While it's heating, rub both sides of each steak with the herb mixture, using all of it. Then crack a bit of black pepper on both sides.

  3. Place the steaks on the preheated grill -- you should hear a sizzling sound right away. If you don't, your pan is not hot enough yet. Wait until it's very hot and listen for the sizzle! Try not to move the steak during the first couple minutes of cooking. This will allow it to form a, "crust."

  4. Lower the heat to medium-low, and continue to cook until the desired doneness. For medium-rare, cook for about 3 minutes per side.

  5. Remove the steaks from the grill, place them on a plate, and cover with foil. Let the steaks rest for 5 to 10 minutes before slicing.