Ingredients:
– 2 boneless ribeye or New York strip steaks (about 1 to 1.5 inches thick)
– 2 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
– 2 tablespoons fresh rosemary, finely chopped
– 4 cloves garlic, minced
– 4 tablespoons unsalted butter, softened
– 1 teaspoon lemon zest (optional)
– 1 tablespoon lemon juice (optional)
Instructions:
1. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
2. In a small bowl, mix together softened butter, chopped rosemary, minced garlic, and lemon
zest/juice (if using). Set aside.
3. Preheat your grill to high heat. Brush the steaks lightly with olive oil.
4. Grill the steaks for 4 to 5 minutes per side for medium-rare, or to your preferred doneness. Use a
meat thermometer if needed.
5. Just before removing from the grill, top each steak with a spoonful of the garlic rosemary butter.
6. Remove steaks from the grill and let rest for 5 minutes. The butter will melt into the meat.
7. Slice and serve with additional rosemary garlic butter on top, if desired.