Grilled Rib Eye with Green Sauce Date Night Dinner #ourfamilytable

This easy grilled Rib Eye Steak with Green Sauce is a simple but impressive meal, perfect for a quiet date night at home.

Perfect Grilled Rib Eye Steak Doneness

How do you like your steak? rare, medium rare, medium or well done?

I recently saw a social media post by Ree Drummond, aka Pioneer Woman, sharing instructions for medium rare grilled steak and people lost their minds!

Even though the instructions clearly stated to grill longer if you like it more well done, hundreds of people felt it necessary to blast her for enjoying her steak still pink.

Wouldn’t it be nice to have nothing better to get indignant about than how someone else likes their steak?

I suggest removing it earlier rather than later because you can always cook it a little more if it is too pink, but you can’t “uncook” it.

Yes, you need to let rib eye steak rest.

Allowing the steak to rest for a few minutes before serving is key for a nice juicy steak (or any meat, actually). It allows the juices to be reabsorbed by the muscle fibers a bit. If you cut right into it all of the juiciness pours right out.

Fold a piece of aluminum foil in half and set it over the steak so the heat and steam will be trapped but not let the steak get soggy.

The steak will continue to cook from the residual heat while it is resting, so the temperatures in the chart are slightly lower than the eventual serving temperature.

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• Bacon Wrapped Chicken Roll Ups by Hezzi-D’s Books and Cooks
• Creamy Portobello Alfredo by A Kitchen Hoor’s Adventures
• Grilled Rib Eye with Green Sauce by That Recipe
• Halibut Seafood Oscar by Art of Natural Living
• Pan Seared Filet Mignon with Mushroom Red Wine Sauce by Making Miracles
• Peppercorn Steak with Mustard-Wine Sauce by Sweet Beginnings
• Pesto Crusted Salmon by Books n’ Cooks
• Salmon with Garlic Tarragon Cream Sauce by Palatable Pastime
• Vegetable Dum Biriyani by Magical Ingredients

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Grilled Rib Eye Steak with Green Sauce

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Ingredients

 

Green Sauce

• ½ cup extra virgin olive oil
• ⅓ cup red wine vinegar
• 1 cup fresh parsley leaves
• ⅓ cup fresh cilantro
• 2-3 cloves garlic (peeled)
• ¼ -½ teaspoons crushed red pepper flakes
• ½ large organic lemon (washed and sliced )
• 1 teaspoon ground cumin
• salt and black pepper (to taste)

Grilled Streaks

• 1 or 2 ribeye steaks ((4-8 ounces per person))
• 3-4 tablespoons extra virgin olive oil
• salt and pepper to taste

Instructions

 

• Combine sauce ingredients in a blender or food processor, blend until smooth. Taste and adjust seasonings as desired. Pour into small serving bowl and set aside.
• Brush steaks with olive oil and sprinkle with salt and pepper.
• Brush grates of a clean gas grill (or cast iron grill on stove top) with olive oil and heat to medium.
• Cook steaks over medium heat for 2-3 minutes, lift steak and rotate ¼ turn (do not flip) and cook another 1-2 minutes.
• Flip and cook for 2-3 minutes, then lift and rotate steak ¼ turn to create those lovely cross marks.
• Continue cooking for another few minutes, depending on how well you like the steaks done. Check the internal temperature with an instant-read thermometer a minute or two after the final rotation to determine final cooking time. (see chart above)
• Remove from heat, tent with a piece of aluminum foil and allow the steaks to rest for 10 minutes before slicing and serving with green sauce on the side.

Notes

For best results, remove the steak from the refrigerator at least 30 minutes prior to grilling.

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Until next time, happy eating!
~Audrey