Smoked steak with rosemary on the grill

Ingredients:

Steaks

• 4 ribeye steaks, 4 cm thick, with bone
• 1/4 cup extra-virgin olive oil
• 4 fresh rosemary sprigs, halved

Butter

• 6 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• 3 fresh sprigs of rosemary
• 2 cloves garlic, grated

Preparation:

1. Steak:
   
   Place the steaks on a plate, season with salt and pepper on both sides, and drizzle with olive oil.
2. Place enough plastic wrap on the counter to cover each steak. Wrap each steak tightly, pressing a piece of rosemary onto each side. Let rest at room temperature for 2 hours.
3. Oil:
   
   Meanwhile, in a medium saucepan over medium-low heat, melt the butter with the paprika and 1 teaspoon of salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue to cook over low heat until the butter is fragrant, 10-12 minutes. If the butter begins to darken, reduce the heat. Remove from the heat, discard the rosemary, and skim off any foam. Transfer to a container and refrigerate until the butter is firm.
4. Preheat a grill or grill pan over high heat. Turn the steaks over high heat and discard the rosemary.
5. Place the steaks on the grill and cook until the internal temperature reaches 125°F (51°C), about 5 minutes per side. Transfer the steaks to a serving platter and drizzle them with a generous dollop of herb butter.
6. Cover steaks tightly with foil and let them cook for 10 minutes, until the internal temperature reaches 135°F (54°C) (medium rare).