Al Roker'S Steaks As Big As Your Head - cooking recipe

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

Preparation

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.
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