- 2 beef rib-eye steaks, 1¼ inches thick (about ½ pound each)
- 2 tablespoons Dierbergs olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Coarse salt and freshly ground black pepper
- 1 lemon, quartered
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Let steaks stand at room temperature 30 minutes.
Place 10-inch cast iron skillet on grill over medium-high heat; cover and heat until skillet is hot, about 10 minutes.
In small bowl, combine olive oil, garlic, chopped herbs, and salt and pepper; rub over both sides of steaks.
Add steaks to skillet on grill; cook until well browned, about 4 minutes. Turn steaks over, squeeze lemon wedges over steaks, and place squeezed wedges in skillet; cover and cook until internal temperature of steaks is 145°F. for medium, about 4 minutes.
Remove skillet with steaks from grill. Place herb sprigs on steaks and let stand 5 minutes before slicing.
Serving Size: Per Serving
Cholesterol: 56 mg
Fat: 23 g
Sodium: 50 mg
Carbohydrates: 1 g
Protein: 22 g
Saturated Fat: N/A