Ingredients:

  • 2 grass-fed ribeye steaks (1.5 inches thick, approx. 14 oz each)
  • 1 tsp coarse sea salt
  • 1 tsp cracked black peppercorns
  • 1 tsp dried rosemary
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika

Instructions:

  1. Pat the steaks completely dry with paper towels to ensure optimal surface contact for the sear.
  2. Combine the salt, pepper, rosemary, garlic powder, and smoked paprika in a small bowl.
  3. Apply the rub generously to all sides of the beef, including the fatty edges.
  4. Preheat your gas grill on high until the grates are glowing and hazy.
  5. Place the steaks on the grates at a 45 degree angle.
  6. Grill for 4 minutes until deep brown grill marks appear.
  7. Flip the steaks using tongs; avoid using a fork which pierces the meat and leaks juices.
  8. Cook the second side for 4 to 6 minutes until the internal temperature hits 135°F for medium rare.
  9. Remove the meat from the heat immediately.
  10. Rest on a warm plate for 8 minutes until the juices redistribute into the fibers.