Wash and dry rosemary springs. Remove rosemary needles from the woody stem (see above "How To Process Rosemary" section). Finely chop rosemary and add to a small mixing bowl. Add garlic, pepper and sea salt. Stir in olive oil to create a loose paste.
Lay steaks in a large baking or roasting pan. Spoon marinade over the of steaks making sure to cover entire surface. Place in refrigerator uncovered to marinate. Halfway through marination scrape off marinade, flip steaks and replace marinade on other side of steak. Place back in refrigerator.
See marinating time options above.
Remove from refrigerator approximately 1 hour before grilling to allow to come to room temperature.
Preheat pan over medium high heat and lightly oil pan. Generously salt the top of the rib eyes. Place salted side on grill and generously salt the other side. Grill each steak 6-7 minutes per side for medium rare and about 8-9 minutes per side for medium.
Let steaks rest for 10 mins.
Cast Iron Grill pan may be placed in a 350℉ preheated oven for 15 minutes before placing over med/high heat. This will allow for completely even cooking, however, this step is optional.
*Please use as many organic ingredients as possible.
** To adjust for more steaks use this amount per 1 lb steak and multiple times the amount of steaks: 3-4 rosemary sprigs, 6-7 garlic cloves, 1/2 tsp sea salt, 1/8 tsp pepper and 3 tbsp extra virgin olive oil.