Top | Raising Steaks

Rib-Eye Steaks with Thai Basil and Mint Sauce

(recipe, Betty Fussell)


Here's a quintessential grilled rib-eye, of substantial size, adapted from The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat that I lick my chops over word by word.


  1. 4 fresh dry-aged rib-eye steaks, ¾ pound each
  2. ⅔ cup extra-virgin olive oil
  3. ¼ cup minced garlic (about 12 cloves)
  4. 1 Tbsp. firmly packed fresh Thai basil leaves, chopped
  5. 1 cup firmly packed fresh mint leaves, chopped
  6. 1 Tbsp. fresh thyme leaves, chopped
  7. Minced zest and juice of 1 lemon
  8. 1 Tbsp. sugar
  9. 1 Tbsp. Dijon mustard
  10. Kosher salt and freshly ground black pepper


  1. Prepare and light a charcoal grill for direct cooking. Bring the steaks to room temperature.
  2. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 1 to 2 minutes, until aromatic. Stir in the basil, mint, thyme, and lemon zest. Remove from heat. Combine the lemon juice and sugar in a small bowl and stir until the sugar dissolves. Whisk in the mustard and then the herb mixture.
  3. When the grill is hot (when the coals are red and glowing but there isn't any flame), season the steaks on the cooking grate directly over the coals and spread a spoonful of the herb mixture over each steak. Cook, uncovered, for 4 to 5 minutes. (If there are flare-ups, move the steaks to the edge of the grate to prevent burning.) Turn the steaks and again spread a spoonful of the sauce over each steak. (You will have some sauce remaining for serving.) Cook uncovered for 4 to 5 minutes longer for medium rare; the timing will depend on the thickness of the steak.
  4. Transfer to a cutting board and let rest for 5 minutes. Salt and pepper to taste.
  5. Serve whole or cut across the grain into slices. Offer the remaining herb mixture as a condiment at the table.