We are calling all carnivores! This recipe for Ribeye Steaks with Dijon Gremolata is a true symphony of flavors, perfect for a satisfying and elegant meal. The tender, juicy Ribeye steaks are enhanced by a vibrant and aromatic Dijon Gremolata, a blend of fresh parsley, lemon zest, garlic, and tangy Dijon mustard.
This recipe is a fantastic option for a special occasion dinner or a casual weeknight meal, and it’s guaranteed to impress your guests. The Dijon Gremolata adds a bright, herbaceous punch that complements the rich, savory flavor of the Ribeye steak beautifully. Let’s dive into the details and get grilling!
Ingredients
For the steaks:
- 2 Ribeye steaks, boneless (about 8 oz. each)
- 1 teaspoon seasoning salt
- Freshly ground black pepper, to taste
For the Dijon Gremolata:
- 1/4 cup butter, melted
- 2 tablespoons dry white wine (or chicken broth)
- 1 tablespoon Dijon-style mustard
- 1/4 cup fresh Italian parsley, finely chopped
- 1 teaspoon lemon peel, freshly grated
- 1 teaspoon fresh garlic, finely chopped
Instructions
Get Grilling:
- Prepare the grill: Heat your gas grill to medium-high heat or your charcoal grill until the coals are ash white.
- Season the steaks: Generously sprinkle the Ribeye steaks with seasoning salt and freshly ground black pepper.
- Grill the steaks: Place the steaks onto the hot grill and cook, turning occasionally, for 8 to 10 minutes, or until they reach an internal temperature of 145°F (medium-rare) or your desired doneness.
- Make the Dijon Gremolata: While the steaks are grilling, combine all the sauce ingredients in a small bowl and mix well.
- Serve: Cut each steak in half and place them on serving plates. Spoon the Dijon Gremolata over each steak piece.
Recipe Tip: The Dijon Gremolata can be made up to 1 day ahead. Store it covered in the refrigerator. When serving, warm it slightly in the microwave.
Extra Information
Serving Suggestions:
- For a complete meal, serve your Ribeye Steaks with Dijon Gremolata alongside roasted vegetables, like asparagus or Brussels sprouts.
- A side of creamy mashed potatoes or a simple salad with a vinaigrette dressing would also complement the rich flavors of the steak.
- Try adding a drizzle of balsamic glaze over the steaks for an extra layer of flavor.
Dietary Considerations:
- This recipe can be easily adapted for gluten-free diets by using gluten-free seasoning salt and ensuring the white wine or chicken broth is gluten-free.
- To make it vegan, you can substitute the steaks with grilled portobello mushrooms and use vegan butter and broth.
Conclusion
These Ribeye Steaks with Dijon Gremolata are a delicious and impressive dish that will make your next meal a memorable one. The vibrant flavors of the Dijon Gremolata perfectly complement the rich, juicy steaks, making for a truly satisfying experience. So gather your ingredients, fire up the grill, and get ready for a flavorful feast! Don’t forget to let me know what you think in the comments section below!
FAQ
Q: What are other ways to cook the Ribeye Steaks?
A: You can also cook the steaks in a cast iron skillet or the oven. For the skillet method, heat the skillet over high heat and sear the steaks for 2-3 minutes per side. For the oven method, preheat the oven to 400°F and bake the steaks for 10-12 minutes.
Q: Can I use different herbs in the Gremolata?
A: Absolutely! You can experiment with other herbs, like rosemary, thyme, or oregano, to create your unique flavor combinations.
Q: What are some other good wine pairings for this dish?
A: A full-bodied red wine, like Cabernet Sauvignon or Merlot, would complement the richness of the steak and the Dijon Gremolata nicely.
Q: How do I know when the steak is cooked to my desired doneness?
A: You can use a meat thermometer to check the steak’s internal temperature. Here’s a guide:
- Rare: 125°F – 130°F
- Medium-rare: 130°F – 135°F
- Medium: 135°F – 140°F
- Medium-well: 140°F – 145°F
- Well-done: 145°F and above
Q: What are some tips for grilling the perfect steak?
A: To get a beautiful grill mark, use a preheated grill and cook the steak for 2-3 minutes per side before turning it.