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
servings
6
calories
499
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
1.5 teaspoons kosher salt
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.
Kenmore
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