Grilled Entrecôte of Beef

Ingredients

2 ribeye steaks
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tbsp butter
1 sprig rosemary

Instructions

Method: Direct grilling

Set the EGG for direct grilling at 500°F/260°C.
Rub steaks with olive oil, salt, pepper, and paprika.
Grill for 4-5 minutes per side.
Top with butter and rosemary in the last minute.
Let rest for 10 minutes before slicing.

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