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Home » Recipes » Dinner » Beef

July 2, 2020

Rib Eye Steak with Sicilian Lemon Herb Sauce (Video)

Published July 2, 2020 | Julia Frey (Vikalinka)

Jump to Recipe

Juicy and full of flavour rib eye steak is undoubtedly the king of steaks when cooked properly. Drizzle Sicilian Salmoriglio sauce aka lemon herb sauce all over yours for a taste of summer!

Serve this gorgeous steak with Pesto Potato Salad at your next BBQ!

sliced rib eye steak with herb sauce on grey plate

Best Cut of Steak

When it comes to steaks people’s opinions vary greatly on the cut, on the method of cooking but most of all on the degree of doneness. Many articles have been written on the best ways to cook them, which often elevate the process to great heights. 

Cooking steak is often being presented as the greatest mystery, which requires amazing skills. 

The truth is, while you can ruin a good steak by overcooking it, the biggest portion of success lies in the meat quality. And the cut. 

raw ribeye steak sprinkled with flaked salt on grey plate

There are many cuts of steak and many of them deliver delicious albeit slightly different results. If you are after lean meat, go for sirloin steak. If you are after great texture and tenderness, fillet is your choice. 

Rib-Eye Steak

However if you are after flavour, you can’t go wrong with rib eye! Named after a roundish fat deposit in the center of the cut, resembling an eye, this steak delivers mind blowing result! 

Tender, juicy and packed with flavour, thanks to fat marbling that runs through the entire steak, this cut of meat will never disappoint. This cut could come boneless or with a rib bone attached. 

cooked ribeye steak on grey plate and a small dish of herb sauce near it

Best way to cook it 

There are two main ways. You can grill your steak or you can pan fry it. They each have their pros and cons. 

While grilling imparts an alluring smell of smoke to the steak, it’s restricted by season, weather dependant and often simply not available to us urbanites. 

Truth is you can cook your steak on a frying pan with absolutely outstanding results! Once again it’s all about the meat quality and only a little bit about the cooking. 

Grilling vs Pan Frying

Let’s get to the method. There are certain things that apply whether you are grilling or pan frying your steak. 

  • Take steak out of refrigerator at least 30 minutes before cooking or 1 hour for extra thick cuts.
  • Generously season it with salt. You can add pepper if desired but it’s not essential.  

Here is why those rules matter.

First of all, by bringing your steak to room temperature you are ensuring that it will cook evenly.

Secondly, salt helps to draw out the moisture from the surface, which will sear instead of steam once we get to the cooking part. It’s important to dab that extra moisture with paper towel before placing the meat on a pan or a grill. 

cooked ribeye on cast iron pan

How to Cook Rib Eye in a Frying Pan

Pan frying a ribeye is very easy and delivers consistently delicious results if you follow my simple rules. 

  • Use a cast iron pan if available and preheat it to screaming hot. 
  • Drizzle the pan with 1 tablespoon of olive oil and a sprig of thyme or rosemary. Both add flavour.
  • Place the steak on the pan and do not touch for 2-2.5 minutes. This will develop a good sear. 
  • Flip on the other side and add 2 tablespoons of butter. Baste your steak with butter. 
  • A ribeye needs to be cooked to a medium rare to a medium to allow the fat to render and flavour the meat. If prefer your steak on a rare side, clear clear of ribeye. Nobody want a mouthful of raw fat!
  • On average a medium rare ribeye, which is 1.5 inch thick, will take 5-6 minutes to cook. It should register 60C/145F on your meat thermometer. Make sure to sear the fatty sides as well. 
  • Remove from the pan to a plate and let it rest for 5-10 minutes. Then slice and serve. 

For another method of cooking ribeye, take a look at the Reverse Sear Ribeye, which has gained huge popularity and diehard fans lately!

What Sauce Goes Well with Steak

There are so many steak sauces to choose from. One of my personal favourites is Creamy Cognac Mushroom Steak Sauce. Garlic Herb Butter is another winner. As much as I love them, I reserve them for colder weather. 

In the summer I prefer either Argentinian Chimichurri or Sicilian Lemon and Herb Sauce Salmoriglio. It’s actually very similar to the chimichurri but the flavour is more lemon forward. 

This sauce is also very versatile and is absolutely delicious with fish and vegetables, the more traditional use of Salmoriglio in its native Sicily. 

process images for making Sicilian Salmoriglio sauce Favourite Sides for Steak Dinner:

  • Zucchini Salad with Balsamic Vinaigrette
  • Dill Potato Salad 
  • Herby Farro Salad with Olives and Cherry Tomatoes
  • Greek Orzo Salad
  • Pasta Salad with Basil Vinaigrette
  • Chipotle Mayo Roasted Potatoes Wedges
sliced rib eye steak with herb sauce on grey plate

Rib Eye Steak with Sicilian Lemon Herb Sauce

Julia Frey of Vikalinka
Juicy and full of flavour rib eye steak is undoubtedly the king of steaks when cooked properly. Drizzle Sicilian Salmoriglio sauce aka lemon herb sauce all over yours for a taste of summer!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4
Calories 568 kcal

Ingredients
  

  • 2X400g/14oz ribeye steaks 1.5 inch thick
  • coarse salt
  • 1 tbsp olive oil
  • 1-2 sprigs fresh thyme or rosemary
  • 2 tbsp butter

For the Salmoriglio Sauce

  • 1-2 tbsp fresh oregano chopped
  • 4 tbsp fresh parsley chopped
  • 1 clove garlic grated or pressed
  • 0.5 tsp coarse salt
  • ½ lemon, juice of
  • 2 tbsp extra virgin olive oil
  • ⅛ tsp chilli flakes optional

Instructions
 

  • Take your steak out of a fridge at least 30 minutes before cooking to come to room temperature and season with salt generously. Dab the moisture from the steaks with a paper towel right before cooking them.
  • Preheat a cast iron pan or another thick bottomed pan to very hot. Drizzle with olive oil and let it heat for a few seconds, then place your steaks on it, then add the fresh thyme or rosemary to the pan. (If your pan is not big enough to cook 2 steaks at the same time without overcrowding. Cook one steak at a time.)
  • Let your steak cook on one side for 2.5 minutes without touching. Then flip and add butter to the pan. Tilt the pan slightly away from you, scoop the melted butter with a spoon and start basting your steak for approximately 7-10 seconds. Do that a couple more times during the cooking process. Your steaks should be cooked to medium rare after 5-7 minutes depending on the thickness of the meat. The temperature should read 60C/145F when tested with meat thermometer. If your prefer your steaks well done, it should take approximately 10 minutes.
  • Remove your steaks to a plate and let it rest for 10 minutes. Loosely cover with foil to keep the temperature.
  • While the steaks are resting, make the sauce by finely chopping the herbs together. Add the chopped herbs, the grated garlic and coarse salt to a mortar and pestle and muddle together a paste. Then add the lemon juice, olive oil and stir to combine. Remove the sauce to a serving bowl and sprinkle with chilli flakes if using. Serve over steak.

Video

Notes

All timings are given based on the 400g(14oz)/1.5 inch thick ribeye steaks.
If your steaks are thinner, it will take less time to cook them. 

Nutrition

Calories: 568kcalCarbohydrates: 2gProtein: 41gFat: 45gSaturated Fat: 18gCholesterol: 137mgSodium: 449mgPotassium: 573mgFiber: 1gSugar: 1gVitamin A: 567IUVitamin C: 9mgCalcium: 39mgIron: 4mg
Keyword rib eye steak, ribeye steak
Tried this recipe?Let us know how it was!

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4415 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Joseph says

    at

    5 stars
    Love RibEye. but the prices are crazy now so only one a month >>. have to go with sirloin now will try with your recipe. might even be good on or mixed in a burger >???

    Reply
  2. Paula Sodré Aguiar says

    at

    5 stars
    Just cooked this stake for dinner!
    What an excellent recipe!
    Will sure repeat it many times!

    Reply
    • Julia Frey (Vikalinka) says

      at

      I am thrilled you found it helpful, Paula! Thank you for such a lovely review!

      Reply
  3. Nadia Stricharskiy says

    at

    Hi Julia can I move in with you? Your recipes are mouth watering. Every dish is made with such detail and care. My hat goes off to you. You are my girl all the way. I enjoy cooking and also eating delicious whole meals but I don’t have as much time as I wish I did. Thank you for being so dedicated . I can tell how much you enjoy doing what you do. Best of luck to you in the future.

    Reply
    • Julia Frey (Vikalinka) says

      at

      The sweetest comment ever! Thank you so much, Nadia! Readers like you is what keeps me inspired and motivated!!

      Reply
  4. Erin says

    at

    5 stars
    My husband loves rib eye. Found this recipe on Pinterest and definitely going to make it again. Delish. We loved the flavor.

    Reply
    • Julia Frey (Vikalinka) says

      at

      Thank you so much, Erin!

      Reply
  5. Steph says

    at

    5 stars
    Absolute perfection and that sauce was incredible!

    Reply
    • Julia Frey (Vikalinka) says

      at

      Thank you so much, Steph!

      Reply
  6. Lauren Kelly says

    at

    5 stars
    We are a carnivore family and this is amazing! Thank you so much for this recipe!

    Reply
    • Julia Frey (Vikalinka) says

      at

      Ribeye is definitely a carnivore happy place! 🙂

      Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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