Al Roker's Steaks As Big As Your Head

photo by kzbhansen

- Ready In:
- 600hrs 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Steaks
- 4 large rib eye steaks (aka Delmonico's)
- 3 tablespoons chopped fresh rosemary
- 1⁄4 cup olive oil
- 6 garlic cloves, sliced thinly
- salt and pepper
-
Compound Butter
- 1⁄4 lb salted butter (1 stick)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon orange zest
- 1⁄2 teaspoon fresh cracked black pepper
directions
- Up to one day ahead: Soften butter a bit but not quite to room temperature.
- Mix in the chopped rosemary, orange zest and pepper.
- Shape into a log on a sheet of waxed paper.
- Seal the ends and refrigerate.
- (best done at least an hour before serving).
- Place steaks in a large container with the first 4 ingredients.
- Turn to coat.
- Cover and marinate in the refrigerate for at least 2 hours, turning occasionally.
- Prepare grill to high heat.
- Do not wipe the garlic pices off the steaks.
- Grill steaks to desired doneness, adding some of the garlic and rosemary from the marinade as you grill.
- Allow steaks to rest, covered 5 minutes before serving.
- Slice compound butter into approximately 1 Tablespoon sized disks.
- Serve Steak topped with a disk of the butter.
- Call the cardiologist.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points