Ingredients
1/4 cup olive oil1/4 cup dry red wine1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 tablespoon red wine vinegar1 tablespoon Dijon mustard1 teaspoon coarsely ground pepper1 teaspoon Worcestershire sauce2 garlic cloves, minced4 beef ribeye steaks (3/4 pound each)STEAK SEASONINGS:2 teaspoons kosher salt1 teaspoon sugar1 teaspoon herbes de Provence1 teaspoon coarsely ground pepperHERB BUTTER:1/4 cup butter, softened1 tablespoon minced fresh parsley1 teaspoon prepared horseradish
Preparation
In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight.
Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks.
Grill steaks, covered, over medium heat or broil 3-4 in. from the heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes on each side.
For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
