Ingredients
- 2 ribeye steaks, 1-inch thick
- rosemary, to taste
- 2 tablespoons butter, room temperature
- sea salt, to taste, coarse
- pepper, to taste
Directions
- Allow the steaks to come to room temperature.
- Chop the fresh rosemary.
- Combine the rosemary with the room temperature butter. Set the herb butter aside.
- Preheat the grill to medium heat.
- Season the steaks with salt and pepper.
- Grill until the steaks reach desired doneness, about 5-6 minutes per side for medium-rare (135 degrees F) or 6 -7 minutes for medium (145 degrees F).
- Remove the steaks from the grill and place them onto a cutting board.
- Brush the steaks with the herb butter and tent loosely with aluminum foil for 5-10 minutes.
- Serve immediately.