Grilled Ribeye with Italian Salsa Verde and Warm Lemony White Beans

Steps

1. Step 1

   At least 40 minutes before cooking (or up to a day ahead), pat the steaks dry and season them all over with the kosher salt and black pepper. Leave them on a plate at room temperature while you make the sauce and beans.

   40 min, hands-off

   • 2 lb bone-in ribeye steaks, about 1 1/2 inches thick (2 steaks)
   • 2 tsp kosher salt
   • 1 tsp coarsely ground black pepper
2. Step 2

   Make the salsa verde: finely chop the parsley leaves and put them in a small bowl. Stir in the capers, anchovies, garlic, red wine vinegar and the 1/2 cup olive oil. It should be loose and spoonable; add a splash more oil if it looks thick. Taste and add salt only if needed, since the anchovies and capers are salty. Set aside at room temperature.

   10 min

   • 1 bunch flat-leaf parsley
   • 2 tbsp capers
   • 4 oil-packed anchovy fillets
   • 1 clove garlic
   • 1 tsp red wine vinegar
   • 1/2 cup extra-virgin olive oil
   • salt
3. Step 3

   Heat the grill to high, aiming for about 450–500°F with one cooler zone: on a gas grill, leave one burner off; on charcoal, bank the coals to one side. Scrape the grates clean and oil them lightly.

   10 min · 475°F

4. Step 4

   Start the beans: warm the 3 tbsp olive oil in a saucepan over medium heat. Add the sliced garlic and rosemary sprig and cook, stirring, just until the garlic smells sweet and turns pale gold, about 1 to 2 minutes. Don't let it brown.

   3 min

   • 3 tbsp extra-virgin olive oil
   • 2 cloves garlic
   • 1 sprig rosemary
5. Step 5

   Add the drained beans and the water. Simmer gently, stirring now and then and mashing a few beans against the side of the pan to thicken things, until creamy and hot through, about 8 minutes. Remove the rosemary sprig, then stir in the lemon zest and about 2 tbsp of the lemon juice. Season with salt and pepper and keep warm over the lowest heat.

   10 min

   • 2 cans cannellini beans (15 oz each)
   • 1/3 cup water
   • 1 lemon
   • salt and black pepper
6. Step 6

   Rub the steaks with the 1 tbsp olive oil and lay them over the hot side of the grill. Grill, lid open, until well browned, about 4 to 5 minutes, then flip and brown the second side, another 4 minutes. If flare-ups get going, move the steaks to the cooler zone for a moment.

   9 min

   • 1 tbsp olive oil
7. Step 7

   Move the steaks to the cooler zone, close the lid, and cook until an instant-read thermometer in the center reads 125°F for medium-rare, about 4 to 8 more minutes depending on thickness. Check early; pull at 130–135°F if you prefer medium.

   6 min

8. Step 8

   Transfer the steaks to a cutting board and let them rest, untouched, for 10 minutes. Give the beans a stir and taste them again.

   10 min, hands-off

9. Step 9

   Carve the meat off the bone, then slice it against the grain about 1/2 inch thick. Spoon the beans onto a warm platter or plates, lay the sliced steak over or beside them, and blanket the steak generously with the salsa verde. Pour any juices from the board over the top and serve right away.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026