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Rosemary-Marinated Rib Eye Steaks with Lemon-Pepper Butter

Jamie Purviance

Fuel Type:

Serves 4
6 to 8 mins

People
Serves 4
Prep Time
20 mins
Marinating Time
2 to 24 h
Grilling Time
6 to 8 mins

Ingredients

Instructions

the Ingredients

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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

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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.
Related Grill Skills
- Chopping Rosemary
- Mincing Garlic
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 1½ inches thick. Refrigerate until firm, 45 minutes to 1 hour.
Related Grill Skills
- Zest Then Juice a Lemon
- Chopping Parsley
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). 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.
Prepare the grill for cooking over high heat (500°F).
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, 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.
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. Remove from the grill, top with some of the lemon-pepper butter, and let rest for 3 to 5 minutes. Serve warm.
Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. 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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