Steakhouse Quality Steak!

Steakhouse Quality Steak

Steakhouse Quality Steak!

Picture this: It’s a cozy evening, and you’re craving a mouthwatering steak, just like the ones you enjoy at your favorite steakhouse. With our recipe for Steakhouse Quality Steak, you can bring that restaurant-quality experience right to your own kitchen.


  • 4 boneless ribeye steaks
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and black pepper to taste


  1. Start by taking the ribeye steaks out of the refrigerator and letting them sit at room temperature for about 30 minutes.
  2. Preheat your grill to high heat (about 450°F/230°C).
  3. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, and thyme. Brush this mixture evenly over both sides of the steaks, and season generously with salt and black pepper.
  4. Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare (adjust the cooking time to your desired level of doneness).
  5. Remove the steaks from the grill and let them rest for a few minutes before slicing and serving.

Prep Time: 10 minutes

Yield: 4 servings

Indulge in the rich, savory flavors of our Steakhouse Quality Steak. Perfectly grilled ribeye steaks seasoned with garlic, rosemary, and thyme for that authentic steakhouse taste.

Nutrition: Calories 380, Fat 28g, Carbohydrates 0g, Protein 32g

Imagine cutting into a perfectly grilled ribeye steak, its juices oozing with every bite. The aroma of garlic and herbs fills the air as you savor each mouthful. This Steakhouse Quality Steak recipe will transport your taste buds to the finest steakhouse in town. It’s a culinary journey worth taking right in the comfort of your home. So, gather your ingredients, fire up the grill, and treat yourself to a steak dinner that’s truly exceptional. Bon appétit!

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.




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