Justin Moore Rib-Eye

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.

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