Oh my gosh, let me tell you about the most heavenly thing to ever happen to a steak – garlic and rosemary. I swear, the first time I tried this combo at a friend’s backyard BBQ, I nearly swooned right into the grill! That crispy, garlicky crust with those little flecks of rosemary clinging to every juicy bite? Absolute perfection. Now it’s my go-to for impressing guests (or just treating myself on a Tuesday). Best part? It’s ridiculously simple – just a handful of ingredients and about 20 minutes from grill to plate. Trust me, once you taste this garlic rosemary grilled steak, you’ll never go back to boring old salt-and-pepper again. My husband still talks about the time I made this with fresh rosemary from our garden – said it smelled so good the neighbors came sniffing around!
Why You’ll Love This Garlic Rosemary Grilled Steak
This isn’t just another steak recipe – it’s a game-changer. Here’s why:
- Bursting with flavor: The garlic-rosemary combo creates a crust that’ll make your taste buds dance
- Quick and easy: From prep to plate in 20 minutes – perfect for busy weeknights
- Foolproof: Even if you’re grill-shy, this simple method delivers restaurant-quality results
- Crowd-pleaser: Guaranteed to get “wows” at your next backyard gathering
- Versatile: Works with whatever steak cut you’ve got on hand
Seriously, this recipe turned me from a “meh” griller into the steak queen of my neighborhood. You’re gonna love it!
Ingredients for Garlic Rosemary Grilled Steak
Alright, let’s gather our flavor party supplies! Here’s exactly what you’ll need to make magic happen:
- 2 lbs ribeye or sirloin steak – about 1-1.5 inches thick (my personal favorite is ribeye for that gorgeous marbling)
- 4 cloves garlic, minced – fresh is best, none of that jarred stuff!
- 2 tbsp fresh rosemary, chopped – you’ll want to strip those needles right off the stems
- 2 tbsp olive oil – good quality stuff here, it’s carrying all our flavors
- 1 tsp salt – I’m partial to kosher salt for even seasoning
- 1 tsp black pepper – freshly cracked makes all the difference
See? Nothing fancy or complicated – just simple ingredients that pack a serious flavor punch when they come together. Pro tip: Have everything prepped and ready before you even turn on the grill!
Equipment You’ll Need
Don’t stress – you probably already have everything! Here’s the short and sweet list:
- A grill – charcoal for that smoky flavor or gas for convenience (I won’t judge!)
- Tongs – trust me, you don’t want to be flipping steak with a fork
- Cutting board – for prepping and slicing that beautiful steak
- Chef’s knife – to mince that garlic and chop rosemary like a pro
How to Make Garlic Rosemary Grilled Steak
Alright, let’s get down to business! Making this steak is easier than you think, but there are a few key steps that’ll take it from good to “oh-my-god-where-has-this-been-all-my-life” amazing. Here’s exactly how I do it every time:
Step 1: Preheat and Prep
First things first – fire up that grill! I set mine to medium-high heat (about 400°F) and let it get nice and hot while I prep the steak. This gives those gorgeous grill marks we all love. Meanwhile, I pat the steak dry with paper towels – crucial for getting that perfect sear! Then I rub it all over with olive oil (helps the seasoning stick and prevents sticking to the grill). Now the fun part – massage in that minced garlic, rosemary, salt and pepper mixture. Don’t be shy – really work it in there! The garlic might try to escape, but just press it back onto the meat.
Step 2: Grill the Steak
Here’s where the magic happens! Place your steak on the hot grill and resist the urge to poke at it. Let it cook undisturbed for 4-5 minutes to develop that beautiful crust. When you see juices pooling on top, it’s time to flip! Cook the other side for another 4-5 minutes for perfect medium-rare (about 135°F internal temp). Want it more done? Add 1-2 minutes per side – but don’t overdo it! The garlic and rosemary will make your backyard smell incredible right about now.
Step 3: Rest and Serve
This might be the hardest part – but don’t skip it! Transfer the steak to a cutting board and let it rest for 5 minutes. I know, I know – you want to dig in, but this lets the juices redistribute for maximum juiciness. While it’s resting, I like to loosely tent it with foil to keep warm. Then slice against the grain (those little muscle lines running through the meat) for tender bites. Oh, and catch all those delicious garlicky-rosemary juices to drizzle over the top – that’s liquid gold right there!
Tips for Perfect Garlic Rosemary Grilled Steak
After making this recipe more times than I can count, here are my can’t-live-without tips:
- Fresh rosemary is non-negotiable – dried just doesn’t give that same fragrant punch
- Let the steak come to room temp before grilling – about 30 minutes out of the fridge
- Invest in a meat thermometer – takes the guesswork out of doneness
- strong>strong>strong>strong> – give that steak space to breathe and sear properly
- Slice against the grain – makes every bite melt-in-your-mouth tender
Oh! And if garlic starts burning on the grill, just scrape it off – no big deal. The flavor’s already infused into the meat!
Variations for Garlic Rosemary Grilled Steak
Don’t get me wrong – I adore the classic garlic-rosemary combo, but sometimes you gotta mix it up! Here are my favorite twists:
- Herb swap: Try thyme or oregano instead of rosemary for a different aromatic kick
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for heat
- Different cuts: Works beautifully with flank steak or even thick pork chops
- Marinade magic: Let the steak soak in the garlic-rosemary oil for 2 hours before grilling
- Citrus zing: A squeeze of lemon over the finished steak brightens everything up
The beauty of this recipe? It’s like your favorite little black dress – endlessly adaptable for whatever mood strikes!
Serving Suggestions
This garlic rosemary grilled steak deserves some fabulous friends on the plate! My go-to pairings are creamy mashed potatoes (to soak up all those juices) and charred asparagus or zucchini. For a real showstopper, add some crusty bread to mop up every last garlicky bit – trust me, you’ll want to!
Storage and Reheating
Leftovers? No problem! Wrap any remaining steak tightly in foil or store in an airtight container – it’ll keep in the fridge for 3-4 days. When reheating, I swear by the low-and-slow method: 10 minutes in a 250°F oven until just warmed through. Microwaving is a last resort – it turns that beautiful steak rubbery in seconds!
Nutritional Information
Just a heads up – nutrition can vary based on your exact ingredients and steak cut! While this garlic rosemary grilled steak packs plenty of protein, remember those delicious juices mean some extra fat too. Everything in moderation, right?
Frequently Asked Questions
Can I use dried rosemary instead of fresh?
Honestly? I wouldn’t recommend it. Fresh rosemary makes all the difference with its bright, piney flavor – dried just tastes dusty in comparison. But if you’re absolutely stuck, use 1 tsp dried rosemary and rub it between your fingers to wake up the oils before adding.
How long should I grill for well-done steak?
For well-done (about 160°F), cook 6-7 minutes per side, but fair warning – it’ll lose some of that gorgeous juiciness. I always suggest medium-rare for the best texture with this garlic rosemary grilled steak!
Can I cook this indoors?
Absolutely! A cast-iron skillet on high heat works beautifully – just make sure your kitchen’s well-ventilated. That garlic and rosemary will make your whole house smell amazing!
How do I prevent the garlic from burning?
Press those minced cloves firmly into the steak’s surface – this helps them stick rather than fall onto the grill. And don’t worry if some does char; it adds delicious smoky depth!
Share Your Experience
Did you make this garlic rosemary grilled steak? I’d love to hear how it turned out! Drop a comment below with your thoughts or tag me on social – nothing makes me happier than seeing your kitchen creations. Happy grilling, friends!
Print
Juicy Garlic Rosemary Grilled Steak in Just 20 Minutes
- Total Time: 20 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Juicy grilled steak infused with garlic and rosemary for a flavorful meal.
Ingredients
- 2 lbs ribeye or sirloin steak
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat grill to medium-high heat.
- Rub steak with olive oil, minced garlic, rosemary, salt, and black pepper.
- Place steak on the grill and cook for 4-5 minutes per side for medium-rare.
- Remove steak from grill and let rest for 5 minutes before slicing.
- Serve and enjoy.
Notes
- Let the steak rest after grilling for juicier results.
- Adjust cooking time based on preferred doneness.
- Use fresh rosemary for the best flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg
Keywords: garlic rosemary grilled steak, grilled steak recipe, steak dinner
