Sunny's Smoky Rosemary Grilled Steak
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil3 sprigs
Rosemary (fresh)6 tbsps
Unsalted Butter1 tsp
Paprika (smoked)Directions:
1
Watch how to make this recipe
2
For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil
3
Lay out enough plastic wrap to cover each steak
4
Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak
5
Rest at room temperature 2 hours
6
For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt
7
Stir to dissolve the salt, then add the rosemary and garlic
8
Continue cooking on low until the butter is fragrant, 10 to 12 minutes
9
If the butter begins to brown, turn the heat down
10
Remove from the heat, discard the rosemary and skim off any foam
11
Pour into a container and refrigerate until solid
12
Preheat a grill or grill pan to high heat
13
Remove the steaks from the plastic wrap and discard the rosemary
14
Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side
15
Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter
16
Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving