Grilled Rib-Eyes with Rosemary-Shallot Butter (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 2 |
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Ingredients:
2 (14-ounce) rib-eye steaks |
1 1/2 teaspoons kosher salt |
1 teaspoon ground black pepper |
3 teaspoons olive oil |
2 tablespoons unsalted butter, room temperature |
1 teaspoon chopped fresh rosemary leaves |
1 teaspoon minced shallots |
pinch iodized salt |
pinch ground white pepper |
Directions:
1. Season the steaks with the kosher salt and black pepper. Place a grill pan over medium-high heat and drizzle the olive oil on 1 side of both steaks. Place the steaks, oil side down in the grill pan. Cook without moving for 5 minutes. Turn the steaks 90 degrees and continue to cook another 5 minutes, (while the steaks are cooking, combine the butter, rosemary, shallots, iodized salt and white pepper in a bowl and mix to combine). Turn the steaks over and place half of the rosemary-shallot butter over each steak. Continue to cook for 3 minutes for medium-rare, or 4 minutes for medium.
2. Remove the steaks from the grill pan and serve immediately.
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