Simple Recipes for Every Day
Grilled Rib Eye Steak with Italian Salsa Verde
- Serves: 6
- Prep Time: 15 min
- Cook Time: 15 min
Ingredients
- 1 (2-pound) rib eye steak (1½ inches thick), at room temperature
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons salted butter
Italian Salsa Verde
- 1 cup flat-leaf parsley leaves
- 2 garlic cloves, smashed
- 2 tablespoons capers, drained
- 2 anchovy fillets
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 1 tablespoons lemon juice, (from 1 lemon), plus more to taste
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper, plus more to taste
Ingredients
- 1 (2-pound) rib eye steak (1½ inches thick), at room temperature
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons salted butter
Italian Salsa Verde
- 1 cup flat-leaf parsley leaves
- 2 garlic cloves, smashed
- 2 tablespoons capers, drained
- 2 anchovy fillets
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 1 tablespoons lemon juice, (from 1 lemon), plus more to taste
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper, plus more to taste
Method
Preheat the grill on high. Brush the grates with olive oil.
Pat the steak dry and season all over with the salt and pepper.
Place the steak on the grill and cook for 6 to 8 minutes per side for medium-rare (see Note). Transfer the steak to a cutting board and let rest for 5 minutes. Top with butter and let rest until the butter is melted, 5 minutes longer.
Meanwhile, make the salsa verde. In a small food processor, combine the parsley, garlic, capers and anchovies and pulse until combined but still slightly chunky. Transfer the parsley mixture to a small bowl. Add the olive oil, red wine vinegar, red pepper flakes, lemon zest, lemon juice, salt and pepper. Stir until combined. Adjust seasoning and add more lemon juice if needed.
Slice the steak against the grain and serve with salsa verde alongside.
Note: The most precise way to measure the doneness of meat is with an instant-read thermometer. Time and temperatures are changeable, but a measurement is a measurement. For beef, rare is 125°F; medium-rare is 135°F; medium is 145°F; medium- well is 150°F; and well is 160°F. Medium-rare is our preference, but feel free to cook your steak however you like it best!