Ribeye with orange gremolata

Sprinkle the ribeye with salt and pepper. Heat the oil in a frying pan and fry the ribs on medium heat on each side for about 2 1/2 minutes.

Place the pieces of meat on a shelf, cover them loosely with a piece of aluminum foil and let the meat rest for at least 20 minutes and cool to room temperature.

Pick the leaves from the sprigs of parsley. Finely chop the parsley and garlic together and put it in a bowl. Grate the orange zest of the orange over the parsley and scoop the grated zest through it.

Cut the ribeyes into thin slices with a sharp knife and lay them on a large plate. First drop the olive oil over the meat and sprinkle over the gremolata. Tasty with roasted potatoes and a summery green salad.