Ingredients Instructions

Marinade

1/2 cups extra-virgin olive oil 3 tablespoons roughly chopped fresh rosemary leaves 1 tablespoons minced garlic 2 teaspoons Dijon mustard 1/4 teaspoons coarsely ground black pepper

 

4 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat

Butter

1/2 cups (1 stick) unsalted butter, softened 1 tablespoons finely grated lemon zest 4 teaspoons fresh lemon juice 3/4 teaspoons coarsely ground black pepper 1 tablespoons chopped fresh Italian parsley leaves

 

Kosher salt

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1. 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.
2. 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.
3. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
4. 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.
5. Prepare the grill for cooking over high heat (500°F) .
6. Prepare the grill for direct cooking over high heat (450° to 550°F) .
7. 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.
8. 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.
9. 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.
10. 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.