Grilled Beef Ribeye

How to prepare grilled beef ribeye

1. The ribeye slices must be cut perpendicular to the grain, mandatory! In the evening, sprinkle salt over the ribeye slices. Leave in the refrigerator until the next day, when they will be prepared.
2. Take the ribeyes out of the refrigerator and sprinkle generously with coarsely ground lemon pepper (or coarsely ground black and green pepper) on both sides. Put a teaspoon of oil on each side and massage with your hand until well coated. Let the meat sit on the counter for 30 minutes.
3. Heat the grill pan (without fat) for 3 minutes over high heat.
4. Place the steaks in the pan and let them cook undisturbed for 2 minutes (if you want them medium) or 3 minutes (if you want them well done). Flip and cook on the other side for the same time (2 or 3 minutes).
5. Immediately after flipping, pierce the garlic clove with a fork, cut a small piece off one end, and rub the meat thoroughly on top with that cut side. Then, tap the meat all over the surface with the rosemary sprig. Finally, pierce the butter cube with the fork and briefly pass it over the entire surface of the meat.
7. Remove the meat to a warmed plate. Let it rest for 2-3 minutes (mandatory).
8. Place the meat on preheated plates.
9. In the plate where the meat rested, you'll see a lot of meat juices. Squeeze the lemon over it and count 10 drops, then mix the juices in the plate with a fork. Pour the resulting sauce over the two pieces of meat.
10. Serve immediately, it's best warm.

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