grilled steak

Ingredients

• 1.5 lbs Ribeye Steak, about 1 inch thick
• 2 tbsp Olive Oil
• 1 tbsp Worcestershire Sauce
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Salt

Instructions

1. 1. Prepare the Steak: Remove the steak from the refrigerator 30-60 minutes before grilling to allow it to come to room temperature.
2. 2. Season the Steak: In a small bowl, whisk together the Worcestershire sauce, garlic powder, salt, and black pepper.
3. 3. Coat the Steak: Rub the mixture evenly over both sides of the steak.
4. 4. Preheat the Grill: Preheat your grill to high heat. Ensure grates are clean and lightly oiled.
5. 5. Grill the Steak: Place the steak on the hot grill grates.
6. 6. Sear the Steak: Sear for 3-4 minutes per side for medium-rare, adjusting cooking time for desired doneness. Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 135-145°F for medium.
7. 7. Rest the Steak: Remove the steak from the grill and place it on a cutting board. Cover loosely with foil and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Notes

• For best results, use a high-quality cut of ribeye.
• A meat thermometer is highly recommended for accurate cooking.
• Don't overcrowd the grill; cook steaks in batches if necessary.
• To prevent flare-ups, trim excess fat from the steak.
• Store leftover steak in an airtight container in the refrigerator for up to 3-4 days.