Rosemary-Grilled Ribeye Steak

Beef rib-eyes are coated with olive oil & rosemary, grilled, and served with a relish of berries, pears, apple juice, vinegar & black pepper.

Ingredients:

• 1/2 cup olive oil
• 1/2 cup fresh rosemary leaves, finely chopped
• 6 2-inch-thick beef Rib-Eye steaks, trimmed
• Sea salt and coarsely ground black pepper (to taste)
• Wild Berry and Peppered Pear Relish:
• 1 1/2 cups wild Berries (Blueberries, blackberries, and cranberries; fresh or frozen & thawed)
• 1 cup apple cider or juice, warmed
• 3 Bartlett pears, peeled, seeded, and diced
• 3 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tsp coarsely ground black pepper
• 1 tbsp brown sugar
• 1/2 tsp salt

Directions:

For the Rib Eye steaks: Combine olive oil and rosemary; dip steaks in mixture to coat both sides. Season with salt and pepper. For the Wild Berry and Peppered Pear Relish: Combine all ingredients. This relish may be made a day ahead for the flavors to blend. Grill the steaks to desired doneness. Use meat thermometer to test the steaks in the center: 145 degress for medium-rare, 160 degrees for medium and 170 degrees for well done. Serve with Wild Berry and Peppered Pear Relish.

Number of Servings: 6

Notes from the Cook: For a more intense rosemary-flavored steak, allow to marinate for 15-30 minutes before grilling. I PREFER TO LIGHT THE GRILL 45 MINUTES BEFORE ADDING THE STEAKS. THE COALS SHOULD NOT BE GLOWING, BUT ASH-COVERED.