Grilled ribeye steak with herb-caper sauce, a most delectable juicy tender steak flavored with an olive oil caper sauce that will just blow your taste buds out of the water. Craving some beef, this is a must try!
Grilled ribeye steak with herb-caper sauce well worth the wait
It has been a while since we have grilled up a steak. I have to say it was well worth it because we have fallen in love with this recipe.
My memory of grilling steaks takes me back to going to the lake with my parents, aunts, uncles, and cousins. My dad would get a fire going and get some coals really hot, and that sound of the steak hitting the super hot grill was music to my ears. I remember the tenderness and wonderful flavor of that perfectly cooked steak like it was yesterday. Grilling up this Grilled ribeye steak with herb-caper sauce brought back all those lovely memories. Today, I am going to share that food love with you!
Why you would want to make this Grilled ribeye steak with herb-caper sauce
Certainly, there are three good reasons why you would want to make this recipe:
- It is a really easy and quick recipe.
- A great family summer meal.
- Finally it is super tender, juicy, and flavorful!
Here are the ingredients you need for this recipe
For the rub:
- Brown sugar
For the caper sauce:
- Grainy mustard
- Olive oil
- Capers, chopped
- Red wine vinegar
- Brown sugar
- Worcestershire sauce
- Chopped fresh parsley
- Chopped fresh chives
- Salt and pepper
- 18 ounce ribeye steak (about 515 g)
It is time to make this Grilled ribeye steak with herb-caper sauce
First thing you want to do is get that barbecue nice and hot. While it is heating up, this is what you want to do:
- In a ramekin, mix in the grainy mustard, olive oil, chopped capers, vinegar, brown sugar, Worcestershire sauce, chopped parsley and chives, water, salt, and pepper. Mix it all up and set it aside.
- Next, get the salt, pepper, and brown sugar. Place that all into another ramekin, and mix that up.
- Sprinkle both sides of the ribeye with the seasoning, and do the same all around the sides. Now rub it all over and into the steak.
In the end, the key to a good steak is to have your grill super hot. I usually take mine to around 550 degrees F. Once that temperature is reached, on goes the rubbed ribeye. Now, all that is needed is some attention, and some turn and flip. This is how I do it:
- Firstly, I leave the ribeye searing on one side. Then in a few minutes I see that there are grill marks, I turn the steak 180 degrees and place it on another part of the grill.
- Secondly, I flip the steak over and always place it on a different part of the grillt to sear again.
- Thirdly, I turn the ribeye 180 degrees, and place it on a hotter part of the grill.
- You may be wondering why I move it on different parts of the barbecue? Yes this ensures that I am always cooking the steak on an even temperature, giving me good caramelization of those natural sugars and the rub of this .
Resting time for this Grilled ribeye steak with herb-caper sauce
As a matter of fact, this is an important part to having a tender juicy steak. It needs to rest! When a steak cooks on high heat, it tightens up. By letting it rest you allow all those interior juices to go back into the meat, more so, it allows the steak to relax. Furthermore, if you were to cut into the ribeye right away, all the juices would run out and the meat would be dry, and not tender.
Now that it has rested for 10 minutes, it is time to slice up the ribeye perpendicular to the grain. I like to slice it at just shy of ¼ inch thickness.
Grab your caper sauce, we are ready to finish this Grilled ribeye steak with herb-caper sauce.
The laying of the caper sauce
The aroma of the sauce is incredible. It is time to drizzle the caper sauce over the sliced ribeye. Take a look at this, does that not look just beautiful? My stomach is growling, how about yours?
How do you like your steak
Indeed, everyone has their preferred cook on steak. This time I did it to a medium well, as Nicoletta doesn't like it on the red side. It was still super tender! Here is a good guide to getting your steak the way you want it:
- Rare - 125 degrees F
- Medium rare - 130 degrees F
- Medium - 135 to 140 degrees F
- Medium well - 140 to 150 degrees F
- Well done - over 160 degrees F
There are many possibilities to a side dish with this grilled ribeye, here are some that you may like:
- Mom's green bean and new potato salad
- Sautéed kale Italian style
- Radicchio pear salad
- Or how about some Air Fryer Parmigiano Potato wedges?
Everyone to the table, the Grilled ribeye steak with herb-caper sauce is served
Overall, we just love summer, the beautiful warm weather, that slight breeze, eating outside, and most of all, digging into this wonderful meal. Let's have a taste.
Wow, I just love that caper sauce. It's bright, with a beautiful acidity, however not too over the top due to the brown sugar that balances everything out wonderfully. The ribeye is so juicy and tender, and I have to be honest, I love the crispy cap of amazing caramelized fat. The flavor of the caper sauce and the flavor of the seasoned ribeye work so well together. A delightful tastebud experience. This is a win for us! Thanks for grilling with me today!
- 2 tablespoons grainy mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons capers in brine, drained and chopped
- 1 tablespoon red wine vinegar
- 2 tsp cane sugar or light brown sugar
- 1 tsp Worcestershire sauce
- 2 tablespoons water
- 1 small clove garlic, finely grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- salt and pepper
- 1 ribeye steak (about 500 g)
- Pre-heat barbecue to 550 degrees F.
- In a large ramekin mix grainy mustard, olive oil, capers, vinegar, half the brown sugar, Worcestershire sauce, grated garlic, water, chopped parsley and chives, salt and pepper. Stir it until it is well incorporated. Set aside.
- Grab another small ramekin and mix up salt, pepper, and the remaining brown sugar.
- Pat dry the ribeye, and sprinkle the seasoning mix on both sides and around the perimeter of the steak.
- Now rub the seasoning all around and into the ribeye. Set aside.
- Place dry rubbed ribeye onto the grill let cook for about 2-3 minutes. Turn the steak 180 degrees and place onto a different part of the grill. Let that cook for 2-3 minutes.
- Flip the ribeye over and again pick a hot spot on the grill to place it down. Grill for 2-3 minutes and turn 180 degrees placing on a different spot on the grill.
- Once the ribeye is cooked to your liking, take off grill, place on a cutting board, and let rest for 5-10 minutes.
- Cut the steak into just shy of ¼ inch thick slices, cutting it perpendicular to the grain. Place on a clean wood board.
- Take the caper sauce and drizzle down the center of the steak slices. Drizzle sides with some evo oil.
- Ready to serve.
To ensure even cooking and caramelization, when you turn and flip the ribeye, move it to different hots spots on the grill.
Be sure to keep an eye on the grilling steak as flames can flare up and we don't want to burn this steak.
Serve with boiled potatoes tossed in olive oil, mince garlic, fresh chopped parsley, salt, and pepper. Or with a salad, or sautéed greens.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main, Meat
- Method: Grilled
- Cuisine: Mediterranean
Keywords: Ribeye steak, grilled ribeye, capers sauce, summer meal, outdoor cooking, dry rub, barbecue, family style meal, Mediterranean cuisine,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.