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Rosemary-Marinated Rib Eye Steaks with Lemon-Pepper Butter
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| Serves: 4 // Prep time: 20 minutes | Marinating time: 2 to 24 hours | Grilling time: 6 to 8 minutes INGREDIENTS | |
| MARINADE | |
| ½ cup | extra-virgin olive oil |
| 3 tablespoons | roughly chopped fresh rosemary leaves |
| 1 tablespoon | minced garlic |
| 2 teaspoons | Dijon mustard |
| ¼ teaspoon | coarsely ground black pepper |
| 4 | boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat |
| BUTTER | |
| ½ cup (1 stick) | unsalted butter, softened |
| 1 tablespoon | finely grated lemon zest |
| 4 teaspoons | fresh lemon juice |
| ¾ teaspoon | coarsely ground black pepper |
| 1 tablespoon | chopped fresh Italian parsley leaves |
| Kosher salt | |
INSTRUCTIONS
In a medium bowl whisk the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 24 hours, turning occasionally.
In a small bowl blend the butter ingredients, including ½ teaspoon salt. Transfer the mixture to a sheet of plastic wrap and roll into a log about 1-½ inches thick. Refrigerate until firm, 45 minutes to 1 hour.
Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Remove the steaks from the bag and wipe off the excess marinade with your hands, leaving a thin coating. Season the steaks evenly with 1 teaspoon salt.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, top with some of the lemon-pepper butter, and let rest for 3 to 5 minutes. Serve warm.
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