Ingredients
2lbsrib eye steaks,or strip steaks
3tbspextra-virgin olive oil
2tbspbrown sugar,packed
2tbspfresh rosemary
5clovegarlic
2tbspkosher salt
1tbspfreshly ground black pepper
1tspcayenne pepper
Preparation
Arrange steaks in a single layer in a large baking dish. In a small bowl, stir together oil, sugar, rosemary, garlic, salt, black pepper, and cayenne.
Spread mixture evenly over both sides of the steaks; cover and refrigerate 4 to 12 hours.
Remove steaks from refrigerator and let sit 30 minutes before using. Preheat grill or grill pan to medium-high heat. Grill steaks 4 to 5 minutes per side for medium-rare (145 degrees F on an instant-read thermometer).
Transfer steaks to a board; let stand 10 minutes and slice ¼-inch thick.
