Ribeye with rucola pesto

Grate the handle of the Parmesan cheese. Puree the arugula with the garlic, the pine nuts, the mustard and the grated cheese in a food processor or with a hand blender. Add 50 ml of oil in a thin stream and puree briefly until a smooth pesto. Season the pesto with freshly ground pepper and let stand for 15 minutes to taste. Dab the ribeye steaks dry with kitchen paper and brush the meat on both sides with 2-3 tbsp rucolapesto. Keep the ribeye covered in the refrigerator, but allow to reach room temperature in time.

Put the ribeye steaks on a greased griddle over hot flames and grill them in 4-6 minutes nicely brown and rosé inside, turn them halfway. Put the ribeye steaks on a large scale. Drip the rest of the oil over it. Scrape off the rest of the Parmesan cheese with a peeler beautiful curls over the meat.

Ribeye is grilled best red or rosé. The more tender the ribeye, the less resilient and firm the meat feels when you press it with a finger. Red 1-2 minutes per side. Rosé 2-3 minutes per side. Baking 3-4 minutes per side.