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April's Ribeye Steaks
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Course: Mains
Cost: -
Notes:
Nutrition Facts
Calories
-
Total Fat
-
Total Carbohydrate
-
Protein
-
INGREDIENTS
2 ribeye steaks, 1-inch thick
2 tablespoons olive oil
Kosher salt and black pepper, to taste
2 tablespoons butter
2 tablespoons fresh rosemary, chopped
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PREPARATION

  • 2m
    Step 1

    Remove steaks from the fridge at least 45 minutes before cooking. Just before cooking, rub steaks with olive oil and generously season with kosher salt and black pepper.

    •
  • 12m
    Step 2

    Preheat grill to medium heat (~375 degrees F). Grill 5-6 minutes per side for medium-rare (135F) or 6-7 minutes per side for medium (145F).

    •
  • 6m
    Step 3

    Remove from the grill and top with a tablespoon of butter and a tablespoon of rosemary. Loosely tent with foil and rest steaks for 5-10 minutes before serving.

    •

    COMMENTS
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