Grilled Ribeye W/Rosemary & Dijon

I’ve said it before and I’ll say it again: When it comes to steak, I am kind of a purist.  I know that my past grilled beef recipes kind of contradict that, but honestly, as my Father’s daughter, I like it grilled with salt and pepper.  So much that 99.9 percent of the times I order steak at a restaurant, I double check that they aren’t going to fancify (yes, that is a real food word…) my meat.  I like to actually taste the beef itself and that can be difficult when it is smothered in too sweet sauces, salty spice mixes, or *gasp* God forbid, cheese!  Cheese and beef have a place in this world people, but that is only on a homemade roll and preferably with the Rocky statue in the background.  Read: Philadelphia.

But!  I was throwing dinner together recently and was looking for a way to give my bea-U-tiful ribeyes a bit of a creative boost in preparation for this Labor Day weekend.  Now, of course, when it comes to steak, a ribeye is about as good as it gets.  Lots of fat marbled through, i.e. flavor galore, and a moderately tender cut if it is cooked around medium rare.  Typically, it is one of my favorite steaks.  I decided to experiment with some leftover herbs (leftovers-the great catalyst to wonderful creations) and struck gold.

Mustard and herb gold, that is!  Just a few ingredients gives this steak an earthy boost that doesn’t mask, but enhances the wonderful beefy taste of the meat.  It doesn’t do it with salt or super strong sauces.  It just simply tastes like the best steak you have ever had.  Spectacular.  I would even go so far as to say that I would have no reservations about serving this to my fellow steak purist Dad.  It is that good.  The perfect example of how simple dishes can be the best. No frills required.
Two Years Ago: Panzanella Salad
Three Years Ago: Dippin’ Biscuits

Grilled Ribeye W/Rosemary & Dijon
Serve this with roasted potatoes and an enormous salad piled high with garden tomatoes and tangy vinaigrette.  A slice or two of watermelon wouldn’t hurt anything either.

4 ribeye or T-bone steaks
1 T dijon mustard
4 cloves minced garlic
1/4 c extra virgin olive oil
2 T fresh rosemary leaves, removed from stems, but left whole
1 tsp kosher salt
lots of black pepper-to taste

Combine all ingredients in a large zip-top bag, or bowl, tossing over and over to make sure that the meat is evenly coated.  Let marinate for 2 hours, turning the steaks occasionally to redistribute the rosemary.  When ready to grill, remove the large sprigs of herbs (they will  burn) and grill over direct, medium high heat.  Sear one side for 3-4 minutes for steaks that are at least 1 inch thick, a minute less of they are a bit thinner.  Turn once, searing the other side for another 3 minutes, or until medium rare.  Let rest for 5 minutes before cutting.