I changed the name of this from “Steak Wet Rub” to “Rosemary-Dijon” because the ingredients made me want to eat it but the original title made me want to make some sort of dirty joke. Another wonderful suggestion from the West Coast. From Pitts: I’ve been doing this a lot lately. It holds up better for a ribeye or strip than a filet and also works great on pork chops, tenderloin, etc.
- Combine ingredients into a loose paste. Season steaks with salt and pepper, then liberally brush or rub them with the paste and let marinate 15-20 minutes or longer.
- Throw them on the grill. Watch for flame-ups as the olive oil burns off, and move to a cooler part of the grill if necessary.