Grilled Rib Eye Steaks with Infused Olive Oil

by Andrés Dangond


  • 2 1-inch thick 16 oz. rib-eye steaks
  • vegetable oil, as needed
  • Salt, to taste
  • 1/2 cup olive oil, extra virgin
  • 2 garlic cloves, cut in halves lengthwise
  • 1 teaspoon thyme


Prep 10 |  Cook10 |  Serves: 2
  1. 1) Preheat Lynx Grill to high or 500°F
  2. 2) In a small bowl or cup, mix olive oil, garlic cloves, and thyme. Reserve for later.
  3. 3) Lightly brush steaks on both sides with vegetable oil. Season steaks generously with salt on both sides and let them sit for 10 minutes
  4. 4) Sear steaks on both sides until deep grill marks appear, about 1 minute per side.
  5. 5) Lower grill temperature to medium, or around 375°F-400°F and grill steaks for about 3-5 minutes per side, depending on desired doneness
  6. 6) Remove steaks from grill and allow them to sit on a cooling rack or plate for about 2 minutes. Brush steaks with the olive oil mix and serve immediately.