Bistec a la parrilla

Ingredientes

• 2 (1 lb. each) ribeye steaks,* (1 1/4 to 1 1/2-inches thick (I use boneless))
• 1 1/2 tsp kosher salt, (or as desired)
• 1 tsp freshly ground black pepper
• 4 Tbsp butter
• 2 tsp minced fresh rosemary
• 3/4 tsp minced fresh garlic

Preparación

1. 1

   Place steaks on a plate. Sprinkle each side evenly with a fair amount of kosher salt.

2. 2

   Let steak rest at room temperature 45 minutes to 60 minutes.*

3. 3

   Meanwhile in a small mixing bowl stir together butter, rosemary and garlic. Set aside.

4. 4

   Heat a grill over moderately high heat, to about 450 to 500 degrees.

5. 5

   Sprinkle each side of both steaks with pepper.

6. 6

   Grill steaks about 3 1/2 to 7 minutes per side to desired doneness. Rare steaks will be near lesser time while more well done will be near greater time. Use an instant read food thermometer to test for doneness in center of thickest portion of steak.

7. 7

   Let steaks rest off heat 5 minutes. Brushed with the garlic herb butter, slice and serve.