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May 16, 2013

Rosemary-Marinated Rib Eye Steaks with Lemon-Pepper ButterRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 4 // Prep time: 20 minutes | Marinating time: 2 to 24 hours | Grilling time: 6 to 8 minutes

Grocery List

Fresh Produce

  • .25 oz fresh Italian parsley
  • .25 oz fresh rosemary
  • 6 garlic cloves
  • 1 lemons

Meat / Poultry / Seafood

  • 4 boneless rib eye steaks, each 8 to 10 oz and about 1" thick

Oil and Spices

  • 1 tsp coarsely ground black pepper
  • .5 cups extra-virgin olive oil
  • 1.5 tsp kosher salt

Condiments

  • 2 tsp Dijon mustard

Dairy

  • .5 cups unsalted butter

Ingredients

Marinade

  • ½ cup extra-virgin olive oil
  • 3 tablespoons roughly chopped fresh rosemary leaves
  • 1 tablespoon minced garlic
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon coarsely ground black pepper
  • 4 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat

Butter

  • ½ cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely grated lemon zest
  • 4 teaspoons fresh lemon juice
  • ¾ teaspoon coarsely ground black pepper
  • 1 tablespoon chopped fresh Italian parsley leaves

  • Kosher salt

Instructions

  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 1-½ 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). 

  5. 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.

  6. 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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 16, 2013

Tom W

Outstanding

Ribeyes are my wife's and my favorite steaks. This recipe is an outstanding addition to our recipe collection. Thank you Weber

Type of Griller

Advanced

Would you recommend this recipe? YES

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Rosemary-Marinated Rib Eye Steaks with Lemon-Pepper Butter

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