Summertime is for grilling at our house! The beautiful part of following a low-carb diet is enjoying local meat and fresh produce, especially when you don't want to warm up the house with cooking indoors. Get outside and get this on the grill for a great treat.
Bring steak to room temp (about 30 minutes). Season with seasoning salt and pepper. Place rosemary twig on top. Sear both sides for 2 minutes. Continue grilling at 400 degrees until the desired temperature is reached with an internal thermometer. I like 120 degrees.
When done, remove rosemary and add a pat of butter to melt on top. Let rest for 15 minutes. I used a Rib Eye here, but you can use any cut you like. I’ve also done this with tenderloin steaks in the oven.
Preheat oven to 475 degrees. Place steaks in a cast iron skillet. Transfer to baking dish, top with rosemary sprigs. You can add butter now or later. Roast for 25 minutes or until the desired internal temperature is reached. Let rest for 15 minutes. I highly recommend always using an instant-read thermometer.