Grilled ribeye steak with herb-caper sauce

Grilled ribeye steak with herb-caper sauce-closeup-on-board

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5 from 11 reviews

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!


  • 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)


Caper sauce:

  1. Pre-heat barbecue to 550 degrees F.
  2. 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.

The rub:

  • 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.

Finishing touches:

  • Cut the steak into just shy of 1/4 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.

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