Rosemary-Pepper Rib-Eye Steak

August 2, 2012 by Kenmore

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


preparation time
0 mins

cook time




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


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.


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