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Lavender and Rosemary Rubbed

Grilled Ribeye Steak

PREP:

~20 minutes

COOK:

~6 minutes

SERVINGS:

~2

This recipe is bursting with aromatic, fresh flavors. Add to that the char from the grill and it’s amazing.

– Chef Markos Manos/Palmer’s Craft Master Butcher

INGREDIENTS

  • - 2 (approximately 12-14 oz) Bone-In or boneless Ribeye steaks
  • - 2 tsp. fresh lavender, finely chopped
  • - 2 tsp. fresh rosemary, finely chopped
  • - 1 tbsp. EVOO
  • - 1 tsp. freshly ground black pepper
  • - 1/2 tsp. Kosher salt
  • - 1/2 tsp. fresh garlic, chopped

Directions

  1. Dry marinate the meat. Rub the seasoning right into the meat, working it in with your fingers. Cover both sides. Allow the meat to “dry marinate” for 20 minutes while preheating the grill to 450°F-500°F.
  2. Grill. Lay the meat right on the grill and cook per your preference. For a medium-rare center, sear for just 3-4 minutes per side.

Note: If cooking a bone-in ribeye steak, it may take longer to come to temperature. Keep a close eye on the internal temperature of the meat to make sure you’re getting the doneness that you desire.

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