Ingredients
- 4 bone-in rib-eye steaks (10-12 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon unsalted butter
Instructions
Serves: 4
Method: Direct grilling
- Set the EGG for direct cooking at 450°F/232°C.
- Season the rib-eye steaks generously with salt and freshly ground black pepper. Let sit at room temperature for 30 minutes.
- In a small bowl, mix the olive oil, minced garlic, and chopped rosemary. Brush the mixture over both sides of the steaks.
- Place the steaks on the EGG and grill for 4-5 minutes per side, or until they reach your desired level of doneness (135°F/57°C for medium-rare).
- Remove the steaks from the EGG and top each with a pat of unsalted butter. Let rest for 5 minutes before serving.
