Rosemary-Marinated Rib Eye Steaks with Lemon-Pepper Butter

Preparation & Cooking Time:


Recipe by Jamie Purviance


  • cup extra-virgin olive oil
  • 3 tablespoons roughly chopped fresh rosemary leaves
  • 1 tablespoon minced garlic
  • 2 teaspoons Dijon mustard
  • teaspoon coarsely ground black pepper
  • 4 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat


  • cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely grated lemon zest
  • 4 teaspoons fresh lemon juice
  • teaspoon coarsely ground black pepper
  • 1 tablespoon chopped fresh Italian parsley leaves

  • Kosher salt


  1. In a medium bowl whisk the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 24 hours, turning occasionally. 

  2. In a small bowl blend the butter ingredients, including teaspoon salt. Transfer the mixture to a sheet of plastic wrap and roll into a log about 1- inches thick. Refrigerate until firm, 45 minutes to 1 hour. 

  3. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  4. Prepare the grill for direct cooking over high heat (450 to 550F). 

  5. Remove the steaks from the bag and wipe off the excess marinade with your hands, leaving a thin coating. Season the steaks evenly with 1 teaspoon salt.

  6. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, top with some of the lemon-pepper butter, and let rest for 3 to 5 minutes. Serve warm.