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1
For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat.
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2
Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes.
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3
Let cool to room temperature before removing and discarding the rosemary sprig.
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4
Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine.
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5
Add the wine syrup and process until fully integrated, about 1 minute.
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6
Set aside.
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7
For the strip steak: Preheat a grill or grill pan to high heat.
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8
In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks.
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9
Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust.
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10
Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes.
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11
Remove the steaks to a plate and let rest for 10 minutes.
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12
Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill.
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13
Grill until charred and fragrant, 3 minutes.
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14
To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.
