Tender, juicy grilled ribeye steak is delicious. Dolloped with this umami rich Italian Salsa Verde ? Sublime! Grilling boneless ribeye steaks is one of the best ways of cooking these luscious steaks and it couldn't be easier!
Ribeye steaks are one of our favorite steak cuts. Tender, juicy and versatile - you can cook ribeye steaks on the grill, in cast iron on the stove. But I think the best way to cook a ribeye is to grill them! Delicious with just a good grind of pepper and salt, boneless ribeye steaks are also delicious with compound butters like this Bercy Butter or with sauces, like this Italian Salsa Verde!
What is Italian Salsa Verde?
Probably the most delicious condiment for grilled ribeye that you've never heard of! Italian Salsa Verde is a cousin to the more familiar pesto.Unlike pesto though, this salsa verde or green sauce is served with roasted meats. Made of parsley, basil and mint, olive oil, capers, dijon and anchovies, you just plop everything in a food processor or a blender and whomp it around. Herbacious and salty with a bit of a kick, this italian salsa verde recipe is the perfect counterpoint to the richness of a grilled ribeye.
How to Grill Ribeye:
Grilling a Ribeye is really, really easy!
Step #1: First, take your steaks out of the refrigerator and let them come to room temperature. This is important! If the steaks are too cold, you will overcook the outside and have a raw center! Give then a good shower of salt and pepper!!
Step #2: While the ribeye steaks are coming to room temperature - clean your grill! This seriously makes a difference. Give that grill a good scrub with the brush!! Then, start your grill if you are grilling with charcoal. Since gas grills don't take as much time to come to temperature, you can wait a bit longer. Note: my grill takes about 10 minutes to heat on a medium high setting which is what you want. If you are making the Italian Salsa Verde, you can whomp it together in the blender or food processor while you are waiting! Next, Oil your grates. To oil your grates, fold a paper towel into fourths and dip it into a small bowl of neutral flavored oil. Using long tongs, grasp the paper towel and rub it along the grates.
Step #3: Now that your ribeye steaks are at room temperature and your grill is ready to go, lay those gorgeous steaks on the grill!! Notice the angle I laid the steaks at? This is how you get that nice cross hatching grill marks. After 1- 2 minutes, lift and turn the steaks clockwise - I think of it as having the steaks point first at 4:00 and then at 8 0'clock.
Step #4: Depending upon the thickness of your steaks (and how you like them) grill for 3 - 4 minutes per side.
Step #5: To test doneness you can use a meat thermometer (inserted sidewise to measure the internal temperature - 120 - 125 degrees for rare and 130 - 135 degrees for medium rare) - or do the "poke" test. Using your finger, poke the steak (soft for rare) and gently yielding for medium rare. I recommend you use both when first starting to grill steaks - that way you get a feel for what rare and medium rare "feel" like! Remove the steaks to a rack set over a rimmed sheet pan and let them rest for a few minutes while you assemble your plates or serving platter. Then serve with the Italian Salsa Verde!
If you liked this recipe, I'd love for you to leave me a comment or rate it!!! Looking for other meaty recipes? Why not try...
📖Recipe
Grilled Rib Eye with Italian Verde Sauce
Ingredients
- 4 - 6 -8 oz. boneless ribeye steaks
Salsa Verde
- 1 cup stemmed fresh italian parsley
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- ⅔ cup drained capers
- 2 cloves of garlic
- 1 Tbsp. dijon mustard
- 2 anchovy filets
- ½ tsp. sugar
- ¼ cup extra virgin olive oil
- ⅛ tsp. smoked paprika
- salt and pepper
Instructions
Italian Salsa Verde
- Combine all the ingredients in a food processor or blender and process until a thick paste forms. Salsa verde can be made up to 3 days ahead and refrigerated.
For the Ribeye steaks
- Remove the steaks from the refrigerator 30 minutes before grilling. Season liberally with salt and pepper.
- Scrape the grill. Pre heat the grill to medium high heat. Oil the grill (see Step # 3). Place the steaks on the grill on a diagonal. Cook for 1 - 2 minutes and turn clockwise a quarter turn. After another 1 - 2 minutes, turn the steaks over, repeating the placement of the steaks on the grill.
- Remove the steaks to a rack set over a rimmed baking sheet and let rest for 2 - 3 minutes. Serve!
Recipe Notes
Nutrition
Priscilla - She's Cookin' says
Such a versatile sauce - I'm definitely whomping up a batch this weekend! Have fun at the bake sale - I'm sure your spiked caramel corn flavors will be a hit.
Judy says
We get pretty excited about steak around our house. Be sure to salt and pepper your steak at least 45 minutes before grilling, otherwise the salt will dry it out. Marinade is always a good thing for steak too. Flank or skirt steak would be great with your salsa verde recipe...more flavor than top sirloin. Love the simplicity of this.
Magic of Spice says
Spiked caramel corns...now that is my idea of a snack 🙂
The salsa verde must really liven up these steaks, my family are big steak eaters and would enjoy this a great deal. Love the photo 🙂
Mary Ann says
We already have the steaks...your photo is sooo mouthwatering. Another home run, Nancy.
rebecca says
oh la la awesome sauce for steak
Kim says
LOVE this salsa verde recipe, mostly because I think I can get all of the herbs from the garden.
AND because the only way we're able to cook these days is "grill." So please keep the grill recipes coming!
Also - kudos on your participation in the bake sale. If I had a working oven, I would have participated. 🙂
[K]
Lentil Breakdown says
Am looking away from the steak now! I just ate a burger the other day for the first time in about a year, and I don't want to spiral out of control! Damn that looks good! Will concentrate on your salsa verde instead. Ok...just the salsa. One day at a time...one day at a time....one salsa at a time...!!
Nancy says
Hi Adair!!
As they say... "all things in moderation"!! The good good news is this sauce is great on non -meat items too - it's wonderful on roasted veggies and potatoes!!
Cookin' Canuck says
The ingredient list for the salsa verde is making my mouth water. What a gorgeous, good-on-anything kind of sauce, Nancy.
Nancy says
Hi Dara,
I just received my Bon Appetit mag this week and a variation of this sauce was included as a "must have" summer sauce so.. great minds think alike!!!
Kitchen Runway says
Yum...what a delicious and fresh sauce to add to any protein! I wish I could sink my teeth into that steak right now!
Nancy says
I'm thinking I definitely need to bring this for a beach picnic cookout!
Brandon @ Kitchen Konfidence says
Drooling. That steak looks delicious! And Tequila Spiked Caramel Corn as well? I wish I could have made it up to the LA bake sale. Thanks for sharing 🙂
Nancy says
You definitely have to come next year - either to the LA one or the one in San Diego!!!
Valentina says
Nancy, this steak looks amazing and I've never had Italian salsa verde. I'm in! It sounds delicious.
Nancy says
Awww... thank you Valentina! I hope you like the salsa verde!!!