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1
For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil.
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2
Lay out enough plastic wrap to cover each steak.
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3
Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak.
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4
Rest at room temperature 2 hours.
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5
For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt.
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6
Stir to dissolve the salt, then add the rosemary and garlic.
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7
Continue cooking on low until the butter is fragrant, 10 to 12 minutes.
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8
If the butter begins to brown, turn the heat down.
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9
Remove from the heat, discard the rosemary and skim off any foam.
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10
Pour into a container and refrigerate until solid.
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11
Preheat a grill or grill pan to high heat.
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12
Remove the steaks from the plastic wrap and discard the rosemary.
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13
Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side.
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14
Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter.
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15
Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.
