Pre Ribeye Steak with Grilled Lemon and Herbs
- Jul 21
- 2 min read
Charred lemon and a hot grill turn a simple ribeye into something bright, savory, and a little unexpected. Grilling mellows the lemon’s sharp edge into a warm, caramelized acidity that cuts straight through the rich marbling of a Pre grass-fed ribeye. A quick herb broom does double duty, basting the steak as it cooks and perfuming every bite. Grilled Lemon Ribeye is built for long evenings outdoors.
Total Time: 50 minutes
Servings: 4
Grilled Lemon Ribeye Ingredients
2 12-ounce Pre grass-fed ribeye steaks
4 lemons, rinsed and cut in half horizontally
1 tablespoon olive oil
½ teaspoon kosher salt
Fresh herbs, such as rosemary, sage, thyme, tarragon, and chives
Kitchen twine
Finishing salt, such as Maldon
Instructions:
Rinse lemons, cut in half horizontally, and remove any seeds. Brush cut sides with olive oil and sprinkle with kosher salt.
Gather fresh herbs and tie the bottom stems together with kitchen twine to form a basting broom. Tie the basting broom to the end of the handle of a wooden spoon. Brush the herbs with olive oil.
Preheat grill or grill pan over medium high heat. Place lemons cut side down and cook undisturbed 5 to 7 minutes, until the exposed flesh is caramelized and charred.
Move lemons to the coolest section of the grill, or set the pan off heat to rest while the steaks cook.
Pat ribeye dry and season generously with kosher salt. Let rest at room temperature about 30 minutes.
Grill ribeye over high heat 4 to 5 minutes per side, basting with the olive-oil-brushed herb broom as it cooks. (Why: high heat creates a flavorful crust through the Maillard reaction.)
Cook to an internal temperature of 125º F for medium-rare, adjusting time for thickness and preferred doneness.
Remove steaks and rest 5 to 10 minutes.
Squeeze the warm grilled lemon directly over each steak, then baste once more with the herb broom.
Slice the Grilled Lemon Ribeye against the grain and finish with flaky finishing salt.
