Skillet Grilled Rib-Eyes with Charred Lemon and Rosemary

Skillet Grilled Rib-Eyes with Charred Lemon and Rosemary


2 beef rib-eye steaks, 1¼ inches thick (about ½ pound each)
2 tablespoons Dierbergs olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground black pepper
1 lemon, quartered
2 sprigs fresh thyme
2 sprigs fresh rosemary


Let steaks stand at room temperature 30 minutes.

Place 10-inch cast iron skillet on grill over medium-high heat; cover and heat until skillet is hot, about 10 minutes.

In small bowl, combine olive oil, garlic, chopped herbs, and salt and pepper; rub over both sides of steaks.

Add steaks to skillet on grill; cook until well browned, about 4 minutes.

Turn steaks over, squeeze lemon wedges over steaks, and place squeezed wedges in skillet; cover and cook until internal temperature of steaks is 145°F. for medium, about 4 minutes.

Remove skillet with steaks from grill. Place herb sprigs on steaks and let stand 5 minutes before slicing.


Pair with Schlafly White Lager

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 305
Cholesterol: 56 mg
Fat: 23 g
Sodium: 50 mg
Carbohydrates: 1 g
Protein: 22 g
Fiber: <1 g