Stek z Grilla klasyczny

Ingredients · 2 servings

• 500 gBeef ribeye, 2 steaks, 250 g each
• 1 ½ tbspOlive oil
• 1 cloveGarlic, crushed
• 1 sprigRosemary
• 1 tspSalt
• ½ tspBlack pepper, freshly ground

Equipment

grill, tongs, paper towel, plate, small bowl, instant-read thermometer, knife, cutting board

Instructions

1. 1
   Prepare Station

   Gather ribeye, oil, garlic, rosemary, salt, pepper, tongs, paper towel, plate, bowl, thermometer, knife, and board; rest steak 30 minutes. · 30 min

   What to look for: The steak is no longer fridge-cold on the surface.

2. 2
   Season Steak

   Pat steak very dry, rub with olive oil, then season both sides generously with salt and black pepper just before grilling. · 5 min

   What to look for: The surface looks dry, glossy with oil, and evenly speckled.

3. 3
   Heat Grill

   Heat the grill to high heat, 204°C / 400°F, and clean the grate so the steak sears rather than steams. · 10 min

   What to look for: The grate is hot and clean, with strong direct heat.

4. 4
   Sear First Side

   Grill the steak 3-4 minutes on the first side without moving it, keeping the lid open for a deep brown crust. · 4 min

   When it is done: Do not test internal temperature yet; the first side should be well seared before turning.

5. 5
   Finish Grilling

   Turn steak, grill 3-4 minutes more, and add crushed garlic and rosemary to the grate for the final 1 minute. · 4 min

   When it is done: Check the thickest part: 57°C / 135°F for medium-rare or 63°C / 145°F for medium.

6. 6
   Rest And Serve

   Rest steak on a warm plate 5 minutes, then slice across the grain and serve with the grilled garlic and rosemary. · 5 min

   What to look for: The juices settle and the sliced steak looks rosy and moist.