cooking class    with Chef Emeril Lagasse
Grilled Ribeyes with Garlic-Rosemary Butter

Yield:
2 servings
 
Ingredients:
2 14-ounce ribeyes
11/2 teaspoons kosher salt
1 teaspoon ground black pepper
3 teaspoons olive oil
2 tablespoons unsalted butter, room temperature
1 teaspoon chopped fresh rosemary
1 teaspoon minced shallots
Pinch iodized salt
Pinch ground white pepper
 

Directions:

  1. Season the steaks with the kosher salt and black pepper.
  2. Place the round grill pan over medium-high heat and drizzle the olive oil on one side of both steaks.
  3. Place the steaks, oil side down in the grill pan. Cook without moving for 5 minutes.
  4. Turn the steaks 90° and continue to cook another 5 minutes.
  5. While the steaks are cooking, combine the butter, rosemary, shallots, iodized salt and white pepper in a bowl and mix to combine.
  6. Turn the steaks over and place half of the rosemary, shallot butter over each steak.
  7. Continue to cook for 3 minutes for medium-rare, or 4 minutes for medium. For medium-well, cook for 5 minutes and 6 minutes for well done steaks. Internal temperature reference: medium-rare 155º, medium 160º, medium-well 170º, well done 180º.
  8. Remove the steaks from the grill pan and serve immediately.


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