- Difficulty: Easy
- Servings: 8 to 10 portions
- Nutrition Facts Per Portion (1 of 10): Calories 347, Total Fat 28g, Saturated Fat 10g, Carbohydrates 5g, Fiber 1g, Sugar 0g, Protein 19g, Cholesterol 69mg, Sodium 317mg
- Total Time: 1 hour 5 minutes
- Preparation: 25 minutes
- Resting: 10 minutes
- Cooking: 30 minutes
Indulge in the unbeatable luxury of USDA Prime rib-eye steaksgrilled to juicy perfection that rivals any traditional prime rib roast. Say goodbye to long cooking times and guesswork; this foolproof recipe delivers mouthwatering flavor, tender bites, and restaurant-quality results right at home. Fire up your grill and impress everyone at the table!
Cooking Tips: For steakhouse magic, always bring the meat to room temperature first, rest it generously after grilling, and pre-order that premium Prime beef to elevate your feast.
Wine Recommendation: Pair with a bold Cabernet Sauvignonuncork a cherished older vintage if you have one, or ask your wine shop for aged gems that make this dish unforgettable.
Ingredients
- 3 USDA Prime rib-eye steaks, approximately 2 1/2 pounds each, and between 1 3/4 and 2 inches thick
- Salt and freshly ground black pepper
- 2 heads of garlic, cloves peeled
- 6 tablespoons extra-virgin olive oil, divided
- 2 fresh rosemary sprigs
- 2 lemons
Instructions
- Preheat your grill to the appropriate temperature.
- Take the steaks out of the refrigerator and let them warm to room temperature.
- Generously season both sides of the steaks with salt and pepper, pressing the seasoning into the meat. Set aside.
- Prepare the garlic paste: Remove stem ends from the garlic cloves.
- Heat a small skillet over medium heat and pour in 4 tablespoons of olive oil. Add the garlic cloves and bring the oil just to a simmer, then lower the heat. Remove rosemary leaves from 2 sprigs and finely chop them to measure about 2 tablespoons. Add the rosemary to the skillet and cook the garlic until it turns golden (about 10 minutes), stirring occasionally with tongs.
- Take the skillet off the heat and let the garlic cool in the oil.
- Using a mortar or cutting board, mash the garlic into a paste. Combine this with the rosemary oil. You should have around 1/2 cup of paste.
- Place the meat on the hot grill and sear each side until deeply brownedroughly 5 minutes on the first side and 3 minutes on the second.
- Cut the lemons in half and trim the ends. Brush them with olive oil, season with salt and pepper, and grill alongside the steaks. These will be served with the meat.
- Spread 2 generous tablespoons of the garlic-rosemary paste over the first seared side of each steak. Turn the steaks so the paste side faces upward and place them back on the grill rack.
- Finish cooking the steaks on the cooler side of the grill with the lid closed or transfer them to the oven to your preferred doneness10 to 12 minutes for rare (remove when the internal temperature reaches 120F on an instant-read thermometer).
- Remove the steaks from the heat and allow them to rest on the rack for approximately 10 minutes. Cover to keep warm during resting.
- Transfer steaks to a cutting board, slice between the bone and meat, and then cut each steak into 1-inch thick slices across the grain.
