Grilled Rib Eye Steaks
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Grilled Ribeyes with Rosemary
2 boneless ribeye steaks, about 8 oz. each
Kosher salt and freshly ground black pepper
3 Tablespoons canola oil
6 Tablespoons unsalted butter, cut into tablespoons
5 sprigs rosemary, plus more for garnish
Flake sea salt
Directions;
Bring steaks to room temperature and season generously with salt and pepper. In a grill pan, warm oil
over medium-high until just smoking. Add steaks and sear until steaks release from pan when lifted,
about 5 minutes. Turn over and continue to cook until internal temperature of steaks reaches 130
degrees. Add butter and allow to melt, then add rosemary sprigs. Baste steaks with butter, continuing to
cook until steaks reach 135 degrees. If rosemary sprigs begin to burn, put them on top of steaks.
Remove steaks from pan and let rest uncovered for 10-15 minutes. Slice and season with flake salt and
freshly ground black pepper, if desired. Top with rosemary sprigs. Serves 2-4.