Full of great flavor! Ribeye Steaks marinated in a delicious rosemary marinade are grilled to your liking, then topped with a lemon pepper butter. Serve warm with baked potatoes and your favorite veggie, enjoy!
MARINADE:
1/2
cup extra-virgin olive oil
3
tablespoons fresh rosemary leaves, roughly chopped
1
tablespoon garlic, minced
2
teaspoons Dijon mustard
1/4
teaspoon coarsely ground black pepper
4
boneless rib eye steaks (8-10 ounces each) about 1 inch thick, trimmed of excess fat
1/2
cup (1 stick) unsalted butter, softened
1
tablespoon lemon zest, finely grated
4
teaspoons fresh lemon juice
3/4
teaspoon coarsely ground black pepper
1
tablespoon fresh Italian parsley leaves, chopped
Kosher salt
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 1/2 teaspoon salt. Transfer the mixture to a sheet of plastic wrap and roll into a log about 1 1/2 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
