Grilled Rib Eye Steak with Italian Salsa Verde is a celebration of everything that makes summer evenings memorable. As the sun sets and the grill reaches the perfect temperature, a beautifully marbled rib eye becomes the centerpiece of an evening filled with great food, easy conversation, and the unmistakable atmosphere that only outdoor living can create.

Part of The Sizzling Summer Series, this recipe pairs the rich character of flame-grilled steak with a bright Italian salsa verde, adding freshness to every bite. Herb-forward and vibrant, the sauce balances the deep, savory flavor of the beef without overpowering it, creating a combination that feels both classic and refreshing for warm summer nights.

Cooking over a Summerset grill gives every steak the attention it deserves. Even, dependable heat helps develop a beautifully caramelized crust while preserving a tender, juicy center. Precise temperature control makes it easy to achieve your preferred level of doneness, allowing the natural flavor of a premium rib eye to take center stage. The result is a meal worthy of lingering conversations long after dinner has been served.

This recipe is equally at home during a relaxed weeknight meal or a weekend dinner shared with family and friends. Pair it with grilled vegetables, roasted potatoes, or a crisp seasonal salad, then finish the evening outdoors as the last light fades and another memorable summer night unfolds. With simple preparation, vibrant flavors, and the unmistakable character of food cooked over live fire, this steak delivers the kind of outdoor dining experience that keeps everyone looking forward to the next evening around the grill.

Serves 6

Grilled Rib Eye Steak with Italian Salsa Verde 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 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

Grilled Rib Eye Steak with Italian Salsa Verde Directions

  1. Preheat the grill on high. Brush the grates with olive oil.
  2. Pat the steak dry and season all over with the salt and pepper.
  3. 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 it rest for 5 minutes. Top with butter and let rest until the butter is melted, 5 minutes longer.
  4. 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.
  5. Slice the steak against the grain and serve with salsa verde alongside.

Notes: 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!

Taken from themodernproper.com