Ingredients
Grilled Ribeye Steaks
- Canola or vegetable oil, for greasing the grill grates
- 6 prime ribeye steaks (around 8 ounces each and 3/4-inch thick)
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
Dijon, Caper, Green Onion Sauce
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 4 green onions, chopped (white, light green and some of the dark green portion)
- 1/2 cup capers, drained
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
Grilled Ribeye Steaks
- Bring steaks to room temperature (at least 30 minutes out of the refrigerator, up to 1 hour).
- Season both sides of the steaks with kosher salt and fresh ground pepper.
- Preheat a grill on high (around 425 to 450 degrees).
- When hot, grease the grill grate. (I dip a paper towel in canola oil and, using long tongs, carefully rub it over the top of the grate.)
- Add steaks and cook for around 4 to 5 minutes (depending on thickness of steaks).
- Turn steaks over and continue cooking until an instant read thermometer inserted in the thickest part of the steak reaches your desired temperature (for me, around 135 to 140 degrees), around another 3 minutes. Timing depends on the thickness of your steaks.
- Remove steaks from grill and let sit at room temperature for 10 minutes before serving.
Dijon, Caper, Green Onion Sauce
- While the steaks are resting, whisk together the oil, vinegar and Dijon mustard in a small mixing bowl. Stir in the onions and capers. Season to taste with salt and pepper.
- Spoon sauce over cooked steaks or pass on the side.
Notes
Make ahead: Sauce can be made several hours ahead, covered and kept at room temperature.
- Category: main dish, grilling, meats
- Method: grilling
- Cuisine: american