Rib Eye Steaks With Dijon Gremolata - cooking recipe

Ingredients

2 rib eye steaks, boneless (about 8 oz. each)
1 teaspoon seasoning salt
fresh ground pepper
For the sauce
1/4 cup butter, melted
2 tablespoons dry white wine (or chicken broth)
1 tablespoon dijon-style mustard
1/4 cup fresh Italian parsley, finely chopped
1 teaspoon lemon peel, freshly grated
1 teaspoon fresh garlic, finely chopped

Preparation

Heat gas grill on medium-high or charcoal grill until coals are ash white.
Sprinkle steaks with salt and pepper, as desired. Place steaks onto grill. Grill, turning occasionally, until steaks reach an internal temperature of 145\u00b0F (medium-rare) or desired doneness (8 to 10 minutes).
Meanwhile, combine all sauce ingredients in small bowl; mix well.
To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece.
Recipe Tip
The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave.