tablespoons butter, unsalted, cut into two equal pieces
Serving Size: 1 (231) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 101 g54 %
Total Fat 11.2 g17 %
Saturated Fat 4.5 g22 %
Cholesterol 15.3 mg
Sodium 4322.3 mg
Dietary Fiber 0.4 g1 %
Sugars 7.2 g28 %
Protein 2.1 g
Coat the steaks on both sides with the olive oil and season evenly with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
Prepare a charcoal fire covering one-half or two-thirds of the charcoal grate (a "two-zone" fire; if using a gas grill, turn flame to high heat).
Sear the steaks over the fire, with the lid closed as much as possible, for 6 minutes, turning once and swapping their places as needed for even cooking. Then move the steaks away from the fire ("indirect heat"; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare. Remove the steaks from the grill and let rest for 3 to 5 minutes.
Bring the sauce ingredients (except the butter) to a simmer and whisk in the butter until emulsified. Remove from heat.
Carve the steaks and serve warm with the red wine sauce.