Simple Grilled Rib Eye Steak with Fresh Salsa Verde

A grilled rib eye steak is rich, juicy, and full of flavour. It is the kind of dish that feels special without needing too many ingredients. With the right seasoning, a hot grill, fresh Italian salsa verde, and a glass of Byron and Harold Rags to Riches Cabernet Sauvignon 2024, you can turn a simple steak dinner into something bold, bright, and memorable.

Rib eye works beautifully on the grill because it has generous marbling. As the steak cooks, the fat melts through the meat and keeps every bite tender and flavourful. You do not need a heavy marinade. Salt, pepper, butter, and a fresh herb sauce are enough to let the steak shine.

The Italian salsa verde brings balance to the dish. Parsley, garlic, capers, anchovies, olive oil, lemon, and red wine vinegar add freshness, acidity, and a savoury lift. It cuts through the richness of the steak and makes each bite feel lighter.

Byron and Harold Rags to Riches Cabernet Sauvignon 2024 is a beautiful pairing for this dish. Its dark fruit character, savoury tannins, and smooth structure complement the grilled rib eye, while its soft acidity works well with the fresh, herbaceous salsa verde. Together, they create a rich but balanced meal that feels simple, elegant, and deeply satisfying.

Ingredients

For the Steak

• 1 x 2 pound rib eye steak, about 1 1/2 inches thick, at room temperature
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons salted butter
• Olive oil, for brushing the grill grates

For the 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 wine vinegar
• 1/4 teaspoon red pepper flakes
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice, plus more to taste
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper, plus more to taste

Instructions

1. Preheat your grill on high heat. Brush the grill grates with olive oil to help prevent sticking.
2. Pat the rib eye dry with paper towel. Season both sides generously with kosher salt and black pepper.
3. Place the steak on the hot grill. Cook for 6 to 8 minutes per side for medium rare, depending on the thickness of the steak and the heat of your grill.
4. Check the internal temperature with an instant read thermometer. Aim for 135°F for medium rare, 145°F for medium, or cook to your preferred doneness.
5. Transfer the steak to a cutting board. Top with butter and let it rest for 10 minutes. This helps the juices settle back into the meat.
6. While the steak rests, make the Italian salsa verde. Add parsley, garlic, capers, and anchovies to a small food processor. Pulse until combined but still slightly textured.
7. Transfer the mixture to a bowl. Stir in olive oil, red wine vinegar, red pepper flakes, lemon zest, lemon juice, salt, and black pepper. Taste and adjust with more lemon juice, salt, or pepper if needed.
8. Slice the steak against the grain. Serve with the Italian salsa verde spooned over the top or served on the side.

Serving Suggestions

Serve the grilled rib eye with roasted potatoes, charred vegetables, a simple green salad, grilled asparagus, or crusty bread to soak up the salsa verde. For the best pairing, enjoy it with Byron and Harold Rags to Riches Cabernet Sauvignon 2024.

This Cabernet Sauvignon is a strong match for the dish because the steak needs a red wine with depth, structure, and savoury character. Its plum, blackcurrant, forest fruit, and dark chocolate notes complement the charred, buttery flavour of the rib eye. Its soft acidity and savoury tannins also work well with the herbaceous salsa verde, helping balance the richness of the meat.

Serve the wine slightly below room temperature to keep the fruit, freshness, and tannin structure balanced.

This dish is perfect for weekend entertaining, long lunches, or a relaxed dinner when you want something simple but impressive.