Counter 01 · Beef & Steak
Rosemary Oil Grilled Ribeye with Dijon
Ribeye brushed repeatedly with warm rosemary-garlic oil as it grills, then served on a board with coarse sea salt and a pot of sharp dijon mustard for dragging.
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 2
- Level
- Easy
Rosemary burns quickly when it is rubbed straight onto a steak, so this recipe infuses the herb into warm oil and uses a whole sprig as a brush. Each swipe over the steak on the grill leaves a fresh coat of aromatic oil that sizzles into the crust. Serve it the way Parisian steakhouses do, with a ramekin of strong dijon and coarse salt on the side. A dab of mustard on a bite of fatty ribeye cuts the richness better than any sauce.
Method
-
Warm the olive oil with 2 rosemary sprigs and the garlic over low heat for 10 minutes, just until the garlic turns pale gold. Let cool slightly.
-
Season the steaks with sea salt and pepper and brush with a little of the infused oil.
-
Heat a gas grill on high to 500 F with the lid closed, then clean and oil the grates.
-
Grill the steaks 4 minutes, using a fresh rosemary sprig as a brush to dab them with the infused oil. Flip and cook 3 to 4 minutes more, basting again, until they reach 130 F.
-
Rest the steaks 5 minutes on a wooden board, laying the used rosemary sprigs on top.
-
Serve whole with a ramekin of dijon, cherry tomatoes and a small dish of coarse salt.
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