Rib Eye Steak with Board Sauce

Recipe by the Weber Grill Academy Canada

Serves: 4 | Prep time: 15 minutes | Resting Time: 15 – 30 Minutes | Grilling time: 6 to 8 minutes

Ingredients

Board Sauce

• 4 small shallots, about  ½  ounces total, minced (generous 1/3 cup)
• 4 tablespoons capers, rinsed, drained, and finely chopped
• Finely grated zest of 1 lemon
• ½ cup finely chopped fresh basil leaves
• 2 teaspoon minced fresh rosemary leaves
• 4 tablespoons high-quality extra-virgin olive oil
• 2 tablespoon balsamic vinegar
• 2 teaspoon ground black pepper, divided

Rib Eye Steaks

• 4 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat

Instructions

1. Place the steaks in a single layer on a baking sheet and pat dry with a paper towel. Rub the oil into both sides of the steaks and then season them evenly with the salt. Let stand at room temperature for 15 – 30 minutes.
2. Arrange all the board sauce ingredients, including ½ teaspoon of the pepper, in a pile in the center of a large cutting board, putting the oil and vinegar in the center of the pile. Let the pile stand while you preheat the grill and grill the steak, or for up to 1 hour.
3. Prepare the grill for direct cooking over high heat (450° to 550°).
4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flareups occur, move the steaks temporarily over indirect heat).
5. Use tongs to transfer the steaks to the cutting board, laying them flat on the sauce. Use the tongs to move the steaks around so they pick up some of the sauce flavourings, then turn the steaks over. Let rest, uncovered, for about 5 minutes.
6. As you cut the meat, turn each slice back and forth in the board sauce until it is nicely coated with the flavourings. Season with salt and pepper if needed and serve right away.