Rib Eye Steaks With Dijon Gremolata

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

Directions

1. 1

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

2. 2

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

3. 3

   Meanwhile, combine all sauce ingredients in small bowl; mix well.

4. 4

   To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece.

5. 5

   Recipe Tip

6. 6

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