Rosemary-Pepper Rib-Eye Steak


There’s nothing like a good rib-eye steak. Pepper and rosemary are the perfect spice accompaniment for this fine piece of beef.

preparation

preparation Time
0 mins
cook Time
0 mins
servings
6
calories
499 per serving

ingredients

  • 1 tablespoons rosemary leaves, finely chopped, plus more for garnish
  • 1 tablespoons fresh thyme leaves, finely chopped
  • 2 tablespoons garlic, minced
  • 1 teaspoons black pepper, coarsely ground
  • 1-1/2 teaspoons kosher salt
  • canola oil, for searing
  • 6 6 oz ribeye steaks
  • 3 tablespoons Dijon mustard

directions

Step 1

Heat an outdoor grill on high heat.

Step 2

In a small bowl, mix together the rosemary, thyme, garlic, black pepper and salt. Set aside.

Step 3

Brush grill with canola oil. Sear the filets until browned, approximately 2-3 minutes per side. Transfer the filets to a sheet pan. Brush mustard on both sides of meat and sprinkle each side with the herb mixture. Transfer back to grates and close the grill. Cook until fully done, about 5 more minutes turning once. Cook until internal temperature reaches 125°F, for rare meat. For medium, roast to 135ºF and for well done, roast to 145°F.

Step 4

Serve beef with a sprig of rosemary.

recipe by

Kenmore


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Kenmore

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