Grilled Rib-Eyes with Rosemary-Shallot Butter

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

Instructions

1. Season the steaks with the kosher salt and black pepper.
2. Place a grill pan over medium-high heat and drizzle the olive oil on 1 side of both steaks.
3. Place the steaks, oil side down in the grill pan.
4. Cook without moving for 5 minutes.
5. 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).
6. Turn the steaks over and place half of the rosemary-shallot butter over each steak.
7. Continue to cook for 3 minutes for medium-rare, or 4 minutes for medium.
8. Remove the steaks from the grill pan and serve immediately.