1/4 cup olive oil
1/4 cup dry red wine
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon coarsely ground pepper
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
4 beef ribeye steaks (3/4 pound each)

steak seasonings:

2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon herbes de Provence
1 teaspoon coarsely ground pepper

herb butter:

1/4 cup butter, softened
1 tablespoon minced fresh parsley
1 teaspoon prepared horseradish


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.

Prep: 25 min. + marinating Grill: 10 min.
Makes 4 servings