Michael Symon grilled ribeye tonnato sauce is an easy recipe for fennel-rubbed steaks served with a creamy Italian tuna sauce and a crisp herb salad. That makes it a great summer dinner or Sunday main for any gathering, since the steak and sauce come together in under 45 minutes.
The step that matters is building the tonnato with an immersion blender, since pulsing egg and oil from the bottom up creates the emulsion fast. Adding the tuna and lemon juice last keeps the sauce smooth, which is why it coats each slice so evenly.
Most grilled ribeye recipes stop at a compound butter or pan sauce, but this one pairs the steak with a cold Italian tonnato. The fennel and caper berry salad on top adds crunch and acidity, which cuts through the richness of both the beef and the sauce.
Michael Symon Grilled Ribeye Tonnato Sauce
Course: DinnerCuisine: American, ItalianDifficulty: Easy4
servings15
minutes15
minutes1870
kcalFennel and rosemary rubbed boneless ribeye grilled to medium-rare, served with a blended tuna-anchovy tonnato sauce and a fennel-herb salad.
Ingredients
- For the Rib Eye Steaks:
Four 16-ounce dry-aged boneless rib eyes (or steak of your choice), about 1 inch thick
2 tablespoons kosher salt
2 tablespoons ground fennel seed
2 tablespoons chopped fresh rosemary
1 tablespoon freshly ground black pepper
3 tablespoons olive oil
- For the Tonnato Sauce:
1 teaspoon drained capers
1 teaspoon Dijon mustard
2 anchovy fillets
1 large egg
1/4 cup fresh lemon juice (from 2 lemons)
1/2 cup vegetable oil
One 5-ounce can tuna in olive oil, drained
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
- For the Fennel and Herb Salad:
1 cup fresh flat-leaf parsley leaves
1/2 cup caper berries, thinly sliced
3 ribs celery, thinly sliced, plus picked celery leaves
1 fennel bulb, thinly sliced, fronds reserved
1/2 bunch radishes, thinly sliced
Extra-virgin olive oil, for drizzling
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Directions
- Season the steaks:Rub the ribeyes with salt, ground fennel seed, rosemary and black pepper. Oil a grill or grill pan with the olive oil and heat to medium-high.
- Grill to medium-rare:Grill the steaks for 4 to 5 minutes per side until they reach 125 degrees F on a thermometer. Let rest for 10 minutes, then slice against the grain.
- Build the tonnato base:Place the capers, mustard, anchovies, egg and 2 tablespoons lemon juice in an immersion blender cup. Pour 1/2 cup vegetable oil on top and let settle for 15 seconds. Place the blender head at the bottom and switch on. As the mayonnaise forms, slowly tilt and lift the blender until all the oil is emulsified.
- Finish the tonnato:Add the drained tuna and remaining 2 tablespoons lemon juice and blend until smooth. Transfer to a mixing bowl and slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Season with salt and pepper.
- Toss the salad:In a large bowl, combine the parsley, caper berries, celery and leaves, fennel and fronds, and radishes. Drizzle with olive oil and lemon juice, toss lightly and season with salt and pepper.
- Serve: Arrange the sliced ribeye on a platter with the tonnato sauce spooned alongside and the fennel herb salad on top.
FAQs
What is tonnato sauce and what does it taste like?
Tonnato is an Italian sauce made by blending tuna, anchovies, capers, egg and oil into a thick, creamy emulsion. It tastes briny and rich with a subtle fishiness, which pairs well with beef because it adds depth without competing with the char.
Can I make the tonnato sauce ahead of time?
You can make the sauce up to two days ahead and store it covered in the fridge, since the flavors actually improve overnight. Give it a stir before serving, and add a squeeze of lemon to brighten it back up.
Why does the rub include ground fennel seed?
Ground fennel adds a mild anise flavor that complements the briny tonnato sauce, since both are common in Italian cooking. It also forms a fragrant crust on the steak when it hits the hot grill, which adds another layer beyond salt and pepper.
Do I need to use dry-aged ribeye for this recipe?
Dry-aged beef has a deeper, nuttier flavor that pairs well with the tonnato, but regular boneless ribeye works just as well. The rub and sauce carry enough flavor on their own, so a standard cut still produces a great result.
Can I skip the fennel and herb salad?
The salad adds crunch and acidity that balances the rich steak and creamy sauce, so leaving it out changes the dish. If you skip it, add a squeeze of lemon and some sliced radishes on top, since the steak still needs a fresh contrast.
