Herb-Grilled Ribeye Steak

A succulent ribeye steak grilled to perfection with aromatic bay leaves, dried oregano, and a finishing touch of Himalayan pink salt. Simple, bold, and unforgettable.
Chef’s Tip: Let your steak rest for 5 minutes after cooking to retain all its juices.

Ingredients

• 2 ribeye steaks (250–300g each)
• 1 tbsp olive oil
• 1 tsp Eastanbul Dried Oregano
• 2 Eastanbul Bay Leaves
• 1 tsp Eastanbul Himalayan Pink Salt
• 1/2 tsp Eastanbul Black Pepper Ground (Optional)

• Cherry tomatoes or herbs for garnish

Directions

1. Pat steaks dry with paper towel and brush both sides with olive oil.
2. Season with oregano, crushed bay leaves, salt, and black pepper (if using).
3. Preheat a grill or grill pan over high heat.
4. Grill steaks for 4–6 minutes per side, depending on desired doneness.
5. Remove from heat and let rest for 5 minutes before slicing.
6. Garnish with cherry tomatoes or fresh herbs and serve hot.

Recipe Products

Eastanbul Dried Oregano

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Eastanbul Bay Leaves

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Eastanbul Himalayan Pink Salt

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Eastanbul Black Pepper Ground

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