Ingredients:

  • 2 Ribeye steaks (about 1-inch thick, 8 oz or 227 g each)
  • 1 tablespoon olive oil (15 ml)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons soy sauce (30 ml)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 1 clove garlic, minced
  • 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)

Instructions:

  1. Select steaks that are well-marbled for more flavor.
  2. (Optional) Marinade the steak for 30 minutes in the refrigerator. Pat the steaks dry with paper towels. Rub olive oil on both sides and season generously with salt and pepper.
  3. Preheat a cast-iron skillet or grill over high heat for about 5 minutes until very hot.
  4. Place the steaks in the hot skillet (or grill) and avoid overcrowding. Sear for 4-5 minutes without moving for a crust. Flip the steak, cooking for an additional 3-5 minutes, checking for doneness with a meat thermometer (medium-rare is 130°F/54°C).
  5. Transfer the steaks to a cutting board, tent with foil, and let rest for 5-10 minutes.
  6. Slice against the grain and serve with your choice of sides.