BBQ Grill
BBQ Grilled Steak with Herbs
Juicy, perfectly charred steak with fresh rosemary and garlic butter. The Culivaro electric BBQ grill hits restaurant-grade sear marks and locks in every drop of flavor — no open flame needed.
Ingredients
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 sprigs fresh rosemary
- 3 tbsp unsalted butter
- 3 cloves garlic, smashed
- 1/2 tsp chili flakes (optional)
Instructions
- Prep the steaks: Take the steaks out of the fridge 30 minutes before cooking. Pat dry and coat with olive oil, salt, and pepper.
- Preheat the grill: Turn your Culivaro electric BBQ grill to high heat and let it preheat for 5 minutes until the surface is ripping hot.
- Sear: Place the steaks on the grill at a 45-degree angle. Grill 3–4 minutes without moving, then rotate 90 degrees for crosshatch marks and cook another 2–3 minutes.
- Flip and baste: Flip the steaks, add butter, garlic, and rosemary to the hot surface, and baste the tops with the melted herb butter. Cook to your preferred doneness (130°F for medium-rare).
- Rest and serve: Transfer to a cutting board, spoon the garlic-herb butter over the top, and rest for 5 minutes before slicing against the grain.
Pro tip: Never press down on the steak while grilling — it squeezes out the juices. Resting is non-negotiable: it lets the fibers relax and redistribute the juices.
.jpg)