Categories: Grilling

Ingredients

• 2 tbsp chopped fresh rosemary
• 2 tbsp ground fennel seeds
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 4 boneless dry-aged rib eyes
• Olive oil
• Peperonata (see recipe)

Directions

1. Prepare and preheat your charcoal grill to create two heat zones: high and low.

2. In a small bowl, combine the rosemary, fennel, salt and pepper. Pat the steaks dry with paper towels and season both sides with the spice mixture. Lightly coat the steaks on all sides with olive oil.

3. Sear the steaks over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the meat to the low side of the grill, cover the grill and cook until desired temp, 5-10 minutes per side.

4. Transfer the steaks to a cutting board and let rest for 10 minutes before serving with the peperonata.

Email to a friend | Print this recipe | Back