Rib-Eye Steak with Gremolata

Name: Rib-Eye Steak with Gremolata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 steaks rib-eye steaks (about 300–400 g each, 2.5–4 cm thick); 2 tbsp OMGhee; 2 cloves garlic, lightly crushed; 2–3 sprigs fresh thyme or rosemary; 1 tsp sea salt; 1 tsp freshly ground black pepper; ½ cup fresh flat-leaf parsley, finely chopped; 2 cloves garlic, finely minced; Zest of 1 large lemon; 1 tbsp extra virgin olive oil; Pinch of sea salt; Freshly ground black pepper to taste

August 4, 2026|OMGhee

A perfectly cooked rib-eye steak doesn't need much, just quality ingredients and the right cooking fat. That's where OMGhee comes in. Its naturally high smoke point lets you achieve a beautiful golden crust without burning like butter can, while adding a rich, buttery flavour that lets the steak remain the hero. Finished with a fresh, zesty gremolata, this is a simple restaurant-quality meal that's surprisingly easy to make at home.

Rib-Eye Steak with Gremolata

OMGhee

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Indulge in a succulent rib-eye steak seared to perfection and topped with a vibrant gremolata. This dish combines the rich flavors of garlic, fresh herbs, and zesty lemon, creating a delightful contrast to the juicy steak. Perfect for a special dinner or a weekend treat!

Ingredients

2 steaks rib-eye steaks (about 300–400 g each, 2.5–4 cm thick)
2 tbsp OMGhee
2 cloves garlic, lightly crushed
2–3 sprigs fresh thyme or rosemary
1 tsp sea salt
1 tsp freshly ground black pepper
½ cup fresh flat-leaf parsley, finely chopped
2 cloves garlic, finely minced
Zest of 1 large lemon
1 tbsp extra virgin olive oil
Pinch of sea salt
Freshly ground black pepper to taste

Directions

Remove the rib-eye steaks from the refrigerator 30–60 minutes before cooking to bring them closer to room temperature.
Pat the steaks dry with paper towel and season generously on both sides with sea salt and freshly ground black pepper.
Prepare the gremolata by combining the chopped parsley, minced garlic, and lemon zest in a bowl. Add olive oil, salt, and pepper, then mix well and set aside.
Heat a heavy-based skillet or cast-iron pan over high heat until very hot.
Add the ghee and allow it to melt and shimmer before placing the steaks into the pan.
Sear the steaks for 2–4 minutes on each side, depending on thickness and preferred doneness.
Add the crushed garlic and herbs to the pan, then spoon the hot ghee over the steaks while cooking.
Cook until the desired doneness is reached, with medium-rare being approximately 54–57°C internal temperature.
Remove the steaks from the pan and rest for 5–10 minutes before serving.
Slice the rib-eye against the grain or serve whole, then top generously with the fresh gremolata.
Serve immediately with roasted vegetables, a crisp salad, or your preferred side dishes.