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Rib-Eye Steaks with Dijon Gremolata
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2 (about 8-ounce) (1/2 inch thick) boneless rib-eye steaks

1 teaspoon seasoned salt

Freshly ground or coarse ground pepper


1 Half Stick (1/4 cup) Land O Lakes® Butter, melted

2 tablespoons dry white wine or chicken broth

1 tablespoon Dijon-style mustard

1/4 cup finely chopped fresh Italian parsley

1 teaspoon freshly grated lemon zest

1 teaspoon finely chopped fresh garlic

How to make

  1. STEP 1

    Heat gas grill on medium-high or charcoal grill until coals are ash white.

  2. STEP 2

    Sprinkle steaks with salt and pepper, as desired. Place steaks onto grill. Grill, turning occasionally, 8-10 minutes or until internal temperature reaches at least 145°F (medium-rare) or desired doneness.

  3. STEP 3

    Combine all sauce ingredients in bowl; mix well.

  4. STEP 4

    Place steaks onto serving plates; spoon sauce over top.

Tip #1

The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave.

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