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Jamie Purviance

Rosemary-Marinated Rib Eye Steaks with Lemon-Pepper Butter

  • People

    Serves 4

  • Prep Time

    20 min.

  • Marinating Time

    2 to 24 h

  • Grilling Time

    6 to 8 min.

Serves 4
Prep Time
20 min.
Marinating Time
2 to 24 h
Grilling Time
6 to 8 min.

the Ingredients

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  • 120 milliliters 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 225 to 280 grams and about 2.5 centimeters thick, trimmed of excess fat


  • 115 grams (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


  • 01 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. 
  • 02 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 4 centimeters thick. Refrigerate until firm, 45 minutes to 1 hour. 
  • 03 Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • 04 Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 05 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.
  • 06 Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, 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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