08/06/2026
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.
Ingredients
• 1 (2 pound) ribeye steak (1-1/2 inches thick), at room temperature
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons salted butter
Ingredients - Italian Salsa Verde
• 1 cup flat-leaf parsley leaves
• 2 garlic cloves, smashed
• 2 tablespoons capers, drained
• 2 anchovy fillets
• 1/2 cup extra virgin olive oil
• 2 tablespoons red w**e vinegar
• 1/4 teaspoon red pepper flakes
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice (from 1 lemon), plus more to taste
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper, plus more to taste
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 w**e 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.
