Dave’s Garlic and Rosemary Ribeye Steak
This is a tasty, yet simple way to grill steak from Dave Nelson. Dave works in both Sales and Customer Service at FinaMill. He knows his way around a kitchen and around whole spices!
Steak is an American classic. First, choose the cut of meat you want. They all have different strengths, and you should experiment with a few different cuts to see what you like the best. The cut you choose will slightly change how you cook. For this recipe Dave recommends either a New York or Ribeye steak. Ribeye has the most fat, and thus the most flavor. Also, because fat is an insulator, Ribeye steak is more forgiving to overcooking. New York is also a great choice because the fattest part is all on one side, so it is easy to cook very evenly.
- 1 inch thick steak (Ribeye or New York)
- Whole Black Pepper (use the FinaPod PRO Plus)
- Himalayan Salt (use the FinaPod PRO Plus)
- Dried Minced Garlic (use the FinaPod PRO Plus)
- Dried Thyme (use the FinaPod MAX)
- Dried Rosemary (use the FinaPod MAX)
- Remove the steak from the refrigerator and from the packaging and leave on your counter for at least 30 minutes. An hour is better. This gives the steak time to reach room temperature and can produce a better cook when it hits the flame.
- Using your FinaMill click in the salt, peppercorn, dried garlic, dried thyme and dried rosemary (5 different FinaPods) and coat the first side evenly with coarse grind. Next, flip the steak with your free hand and coat the back side with the same ingredients.
- Preheat the grill. Make sure your grill is very hot and that the grill surface is clean. Prior to preheating, the grill surface should be brushed clean of debris. Take a paper towel and pour a teaspoon of cooking oil on it. Brush the grill surface to coat. If the oil burns off, that’s ok as the surface will retain some and keep your steak from sticking.
- Every grill is different, and heat and cooking times can vary greatly. If you see a lot of smoke check the meat immediately.
- Place the steak on the grill and cook on high heat. After 2 minutes, turn the steak 90 degrees. This will help to get that cross-hatching grill pattern. Cook for 2 more minutes and flip.
- Again cook for 2 minutes and turn 90 degrees.
- Depending on the cut of steak and the temperature of the grill, this method should produce a steak that is medium rare or even rare. If you want your steak more ‘done’ add up to 2 minutes to each side.