By emensah m
Take the beef steaks out of the refrigerator and let them come to room temperature for about 30 minutes before grilling. This helps the beef cook more evenly.
Preheat the grill to high heat, around 450-500°F (230-260°C).
In a small bowl, mix the coarse sea salt, freshly ground black pepper, and garlic powder.
Pat dry the beef steaks with paper towels to remove any excess moisture. Brush each steak lightly with olive oil on all sides.
Generously season both sides of the steaks with the salt and pepper mixture, pressing it into the meat to ensure it adheres well.
Add the fresh rosemary sprigs directly to the grill grates to infuse the beef with a subtle herbal aroma as they cook.
Place the steaks on the preheated grill. For medium-rare, grill the steaks for about 4-5 minutes per side, or until a meat thermometer reads 135°F (57°C). Adjust the time if you prefer a different level of doneness.
Once grilled to your liking, remove the steaks from the grill and let them rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
Before serving, slice the steaks thinly against the grain for maximum tenderness.
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By emensah m
This recipe is ready in 1 hour 10 minutes and features beef steak, coarse sea salt, freshly ground black pepper and other delicious ingredients. Contains 350 calories total.
Take the beef steaks out of the refrigerator and let them come to room temperature for about 30 minutes before grilling. This helps the beef cook more evenly.
Preheat the grill to high heat, around 450-500°F (230-260°C).
In a small bowl, mix the coarse sea salt, freshly ground black pepper, and garlic powder.
Pat dry the beef steaks with paper towels to remove any excess moisture. Brush each steak lightly with olive oil on all sides.
Generously season both sides of the steaks with the salt and pepper mixture, pressing it into the meat to ensure it adheres well.
Add the fresh rosemary sprigs directly to the grill grates to infuse the beef with a subtle herbal aroma as they cook.
Place the steaks on the preheated grill. For medium-rare, grill the steaks for about 4-5 minutes per side, or until a meat thermometer reads 135°F (57°C). Adjust the time if you prefer a different level of doneness.
Once grilled to your liking, remove the steaks from the grill and let them rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
Before serving, slice the steaks thinly against the grain for maximum tenderness.
Calories per Serving: 350
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