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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

  1. Set the EGG for direct cooking at 450°F/232°C.
  2. Season the rib-eye steaks generously with salt and freshly ground black pepper. Let sit at room temperature for 30 minutes.
  3. In a small bowl, mix the olive oil, minced garlic, and chopped rosemary. Brush the mixture over both sides of the steaks.
  4. 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).
  5. 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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