- 4 (1½-inch thick) bone-in, ribeye steaks
- Kosher salt and coarse ground black pepper
- 4 tablespoons vegetable oil
- 2 sprigs fresh rosemary, cut in half
1. Season and rest the steaks. On a plate, sprinkle the steaks with a nice pinch of salt, pepper and a pinch on each side and drizzle with the oil. Lay out enough plastic wrap to cover each steak and wrap each tightly with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
2. Make the rosemary butter. In a medium saucepan over medium-low heat, add the butter, salt and paprika. Stir to dissolve the salt, then add the garlic and rosemary. Continue cooking on low until the butter is fragrant, about 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat and discard the rosemary while skimming off any foam. Pour into a container and refrigerate until solid.
3. Grill the steaks. Preheat a grill or grill pan to high heat. Remove the steaks from plastic wrap and discard the rosemary. Place the steaks on the grill and cook flipping only once, until the internal temperature reaches 125° F, about 5 minutes on both sides for medium-rare. Remove from the grill and top each with a generous scoop of the compound butter. Loosely cover the steaks with an aluminum foil tent and allow to rest for 10 minutes, so the carry over cooking brings the final internal temperature up to 130° F (medium rare, closer to rare) before serving.