Dijon Marinated Ribeye with Pancetta Butter (Because Sometimes Steak Deserves a Little Flair)

t’s a steak night. But not the kind that ends with A.1. sauce and a paper napkin.

This ribeye is marinated in a bold mix of Dijon, coconut aminos, lemon, herbs, and garlic—and then, just when you think it can’t get better, we finish it with pancetta butter. It’s smoky, herby, deeply savory, and unapologetically delicious. Perfect for a summer grill, a cozy winter dinner, or any moment that calls for something unforgettable.

Ingredients

• 2 ribeye steaks (1-inch thick is the sweet spot)

• 2 tbsp Dijon mustard

• 3 tbsp coconut aminos

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped

• 1 tsp fresh thyme, chopped

• 1 tbsp lemon juice

• Zest of 1 lemon

• Salt and pepper to taste

• 2 tbsp pancetta butter (leftover from another recipe, or just cook pancetta in butter and call it a day)

How to Make It

Step 1: Build the Marinade
In a bowl, whisk together Dijon mustard, coconut aminos, olive oil, garlic, rosemary, thyme, lemon juice, lemon zest, salt, and pepper.
Add the pancetta butter—yes, the good stuff—and whisk until it all comes together in a thick, glossy mix.

Step 2: Marinate the Ribeyes
Place steaks in a resealable bag or shallow dish. Pour marinade over them, making sure they’re fully coated.
Seal it up and refrigerate for at least 2 hours, or overnight if you’ve got the time (and patience).

Step 3: Fire Up the Grill
Heat grill to high.
Remove steaks from the marinade, let the excess drip off, and pat dry. This helps you get that restaurant-worthy sear.
Season with a little more salt and pepper if you’re feeling bold.

Step 4: Grill to Perfection
Place steaks on the grill and cook for about 4–5 minutes per side for medium-rare.
Use a thermometer if you’re unsure—130–135°F is where the magic happens.
Don’t press them, don’t flip a million times. Let the fire do its thing.

Step 5: Rest and Serve
Remove from the grill and let the steaks rest for 5 minutes. This is the part people skip, and then they wonder why their plate is a puddle. Let the juices settle.
Slice, serve, and drizzle with any extra pancetta butter you’ve got stashed. You deserve it.

Aunt Loretta’s Notes

• No pancetta butter? Cook some pancetta in butter, strain, and chill. It’s worth it.

• Let your steaks come to room temp before grilling—it helps them cook evenly.

• Pairs beautifully with roasted potatoes, grilled asparagus, or even just crusty bread and a glass of red.