Grilled Rib-Eyes with Rosemary-Shallot Butter

Total Time:
32 min
Prep:
15 min
Cook:
17 min

Yield:
2 steaks
Level:
Easy

Ingredients
  • 2 (14-ounce) rib-eye steaks
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 teaspoons olive oil
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon minced shallots
  • Pinch iodized salt
  • Pinch ground white pepper
Directions

Season the steaks with the kosher salt and black pepper. Place a grill pan over medium-high heat and drizzle the olive oil on 1 side of both steaks. Place the steaks, oil side down in the grill pan. Cook without moving for 5 minutes. Turn the steaks 90 degrees and continue to cook another 5 minutes, (while the steaks are cooking, combine the butter, rosemary, shallots, iodized salt and white pepper in a bowl and mix to combine). Turn the steaks over and place half of the rosemary-shallot butter over each steak. Continue to cook for 3 minutes for medium-rare, or 4 minutes for medium.

Remove the steaks from the grill pan and serve immediately.


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