Ingredients Fruits Apple Grilled Rib Eye Steaks with Apple-Radish Vinaigrette Be the first to rate & review! A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W’s Justin Chapple. Slideshow: More Beef Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Active Time: 30 mins Total Time: 30 mins Yield: 4 serves Ingredients 1/3 cup extra-virgin olive oil, plus more for oiling the grate and brushing the steaks Two 1-inch-thick boneless rib eye steaks (1 1/2 pounds total), at room temperature Salt Pepper 3 tablespoons Champagne vinegar 1/4 cup minced radish 1/4 cup minced crisp, sweet apple, such as Honeycrisp Directions Light a grill and oil the grate. Brush the steaks all over with olive oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a carving board and let rest for 5 minutes. Meanwhile, in a medium bowl, mix the 1/3 cup of olive oil with the vinegar, radish and apple. Season the vinaigrette with salt and pepper. Carve the steaks against the grain and serve with the vinaigrette. Rate it Print