Grilled Ribeye Steaks with Garlic Kale Pesto and Lemon
Tender grilled ribeye steaks rubbed with garlic salt and served with vibrant homemade kale pesto. The earthy kale combines with fresh basil, nuts, and Pecorino Romano to create a modern twist on classic pesto that complements the rich, juicy steaks. Perfect for summer entertaining or special dinners when you want restaurant-quality results at home. The garlic salt rub penetrates the meat while grilling, creating a flavorful crust.
Ingredients
- 2 garlic cloves, peeled, divided
- 1 ½ teaspoon coarse kosher salt, divided
- 4 1-inch rib-eye steaks
- 4 cups kale leaves, clean, loosely packed
- 1 cup basil leaves, clean, loosely packed
- 3 tablespoons extra-virgin olive oil, plus more if needed
- ¼ cup walnuts or pine nuts
- ¼ cup Pecorino Romano or Parmesan, shredded
- lemon wedges, for serving
Instructions
- 1
Finely chop one garlic clove and mash with salt using the side of a chef's knife to form a smooth paste
- 2
Rub the garlic salt paste all over steaks and set aside
- 3
Preheat grill to medium-high heat
- 4
Process remaining garlic clove in food processor until finely chopped
- 5
Add kale and basil to processor and pulse, then process continuously until finely chopped
- 6
Add nuts, cheese, and remaining salt to processor and pulse to combine
- 7
With motor running, drizzle in olive oil until desired consistency is reached
- 8
Grill steaks, turning every 3 to 4 minutes until desired doneness
- 9
Transfer steaks to plate, cover with foil, and rest for at least 7 minutes
- 10
Serve with kale pesto and lemon wedges
Tips
Let steaks come to room temperature before grilling for more even cooking and better texture throughout.
Use an instant-read thermometer to check doneness rather than guessing - insert into thickest part of steak.
Make extra pesto and store covered in refrigerator for up to one week to use on pasta or vegetables.
Good to Know
Refrigerate cooked steaks up to 3 days. Store pesto covered in refrigerator up to 1 week.
Make pesto up to 1 day ahead. Rub steaks with garlic paste up to 2 hours before grilling.
Serve immediately while steaks are warm. Pesto can be at room temperature.
Common Mistakes
Don't skip resting time to avoid losing juices when cutting
Don't over-process pesto to avoid bitter flavor from broken leaves
Don't move steaks too frequently to avoid preventing proper sear formation
Substitutions
Nut-Free Alternatives
General Alternatives
less marbling
FAQ
Can I make this without a grill?
Yes, use a cast iron pan or grill pan over medium-high heat. Cook steaks the same timing but may need slightly less time depending on thickness.
How long will the pesto keep?
Store covered in refrigerator up to one week. Pour thin layer of olive oil on top to prevent browning and maintain fresh color.
Can I freeze the steaks after cooking?
Cooked steaks can be frozen up to 3 months but texture will be less tender when reheated. Best eaten fresh.