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Grilled Rib Eye Steak with Italian Salsa Verde Recipe

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4.2 from 3 reviews

This Grilled Rib Eye Steak with Italian Salsa Verde is a flavorful and juicy steak recipe perfect for grilling enthusiasts. The rib eye is seasoned simply with kosher salt and black pepper, grilled to medium-rare perfection, and topped with a rich salted butter. The vibrant Italian salsa verde, made with parsley, garlic, capers, anchovies, olive oil, and lemon, adds a fresh and tangy contrast that elevates the hearty meat. Ideal for a summer barbecue or a special dinner, this dish brings a perfect balance of savory and zesty flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Steak

  • 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 tablespoon 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

Instructions

  1. Preheat the Grill: Preheat your grill to high heat and brush the grill grates with olive oil to prevent sticking.
  2. Prepare the Steak: Pat the rib eye steak dry with paper towels, then season all over evenly with the kosher salt and freshly cracked black pepper.
  3. Grill the Steak: Place the steak on the hot grill. Cook for 6 to 8 minutes on each side for medium-rare doneness. Use an instant-read thermometer if possible, aiming for 135°F for medium-rare. Adjust cooking time for desired doneness.
  4. Rest the Steak with Butter: Remove the steak from the grill and transfer it to a cutting board. Let it rest for 5 minutes. Then top with the salted butter and let it sit for another 5 minutes until the butter melts into the steak.
  5. Make the Italian Salsa Verde: While the steak rests, combine parsley, garlic, capers, and anchovies in a small food processor. Pulse until the mixture is combined but still slightly chunky. Transfer to a bowl and mix in olive oil, red wine vinegar, red pepper flakes, lemon zest, lemon juice, sea salt, and freshly cracked black pepper. Adjust seasoning and lemon juice to taste.
  6. Serve: Slice the rested steak against the grain and serve with a generous spoonful of Italian salsa verde on the side.

Notes

  • Use an instant-read thermometer to check the steak doneness: rare 125°F; medium-rare 135°F; medium 145°F; medium-well 150°F; well 160°F.
  • Letting the steak rest after grilling allows juices to redistribute, enhancing flavor and tenderness.
  • The salsa verde can be made in advance and refrigerated; bring it to room temperature before serving.
  • Adjust the red pepper flakes in the salsa verde for desired heat level.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian

Find it online: https://recipesvibe.com/grilled-rib-eye-steak-with-italian-salsa-verde-recipe/