Strip Steak With Rosemary Butter Paired With St. Clair Cabernet Sauvignon

Strip Steak With Parsley Butter

1/2 cup butter, softened
1 tablespoon fresh rosemary
2 teaspoons grated lemon rind, divided
Salt and pepper to taste
1 tablespoon died Italian seasoning
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon pepper
1/2 teaspoon salt
4 (6-oz.) beef strip steaks (1/2 inch thick)

1. Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to  taste.  Cover and chill until ready to taste.

2. Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks.

3. Grill steaks, covered with grill lid, over medium-high heat (350ºF to 400ºF) 3 to 4 minutes on each side or to desired degree of doneness.