Ingredients

The following ingredients have 4 Servings
  • 2 thick cut steaks (1½ to 2 inches thick – (use Ribeye, T bone, NY strip, Sirloin steak))
  • 1 tablespoon olive oil or vegetable oil (I used olive oil)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 sprigs fresh rosemary (chopped)
  • 2 tablespoons butter

Instruction

  • Turn on your grill and let it warm up to medium-high heat. You can use a gas or charcoal grill.
  • Brush some olive oil on both sides of the steaks.
  • Sprinkle salt, pepper, and fresh rosemary all over the steaks. I like to use my hands to press the seasonings into the oiled steaks slightly, too.
  • Add the steaks to the grill and reduce the heat to medium. For the best char marks, put them at an angle.
  • Check the temperature. For a medium rare steak, grill the steaks for about 4 minutes on each side until the internal temperature reaches 130°F/55°C.
  • When the steaks are done, set them on a plate to rest with a pat of butter on each. Cover the plate loosely with foil and let the steaks rest while the butter melts.