There’s nothing like a good rib-eye steak. Pepper and rosemary are the perfect spice accompaniment for this fine piece of beef.
499 per serving
- 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
Heat an outdoor grill on high heat.
In a small bowl, mix together the rosemary, thyme, garlic, black pepper and salt. Set aside.
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.
Serve beef with a sprig of rosemary.