Fire up the grill! This mouthwatering grilled ribeye steak recipe is seasoned with a smoked salt mix and served with a pat of maple butter.

This post is sponsored by our friends and the maker of Chairman's Reserve® Meats. All opinions are our own.

ribeye steak with pat of melted butter, cut on black plate with asparagus, fork, knife

Beautiful boneless grilled ribeye steaks make a great summer meal without a lot of hassle. We used Chairman's Reserve Platinum™ Angus Ribeye roast, sliced into thick steaks to make a delicious summer feast. We seasoned the ribeye steaks with a delicious salt rub, and topped them with homemade maple butter.

Jump to:

Ingredients
How to make rub for ribeye steak
How to cook ribeye steak
How to make compound butter (maple butter)
Why we choose Chairman's Reserve® meats
What is marbling?
Expert tips
What to serve with grilled ribeye steak
More mouthwatering steak recipes
grilled ribeye steak recipe
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Ingredients

Chairman’s Reserve® Ribeye Steaks
Smoked salt: you can use regular salt + paprika
Smoked paprika
Black pepper: fresh ground works best
Sugar
Coarse seasoned salt
Fresh Italian parsley, chopped: try to use only fresh. Dried parsley is not the same
Maple syrup: we like REAL maple syrup for optimum flavor
Butter, softened: salted or unsalted butter works
Small mushrooms: we like Baby Bellas or button mushrooms

See recipe card for quantities.

ribeye steak w/pat of butter + asparagus on black plate with knife and fork

How to make rub for ribeye steak

Mix the sugar, seasoned salt, black pepper, 2 teaspoon smoked salt and 1 teaspoon smoked paprika in a small bowl.
Season both sides of the steaks heavily, using all spices.
Allow to sit in refrigerator for 15 minutes.

How to cook ribeye steak

Place mushrooms in small cast iron skillet or oven safe sauté pan.
Turn grill on and heat to 400°. Place pan of mushrooms on grill.
Place ribeye steaks on grill.
Cook for 4 to 5 minutes, then turn steaks one half turn and continue to cook for 2 minutes.
Flip steak over and continue cooking to desired doneness temperature. Check out Chairman's Reserve Meats doneness recommendations here.
Remove steaks from grill and allow to rest for 5-10 minutes.
Serve with mushrooms and top with a small scoop of the compound butter.

How to make compound butter (maple butter)

Mix softened butter with maple syrup, chopped parsley, 2 teaspoon smoked paprika and 1 teaspoon smoked salt.

ribeye steak on black platter, sliced + steak knife, green checked napkin, and fork

Why we choose Chairman's Reserve® meats

Chairman's Reserve® Meats is a brand known for superior quality. The team only selects meat with optimal marbling, flavor and tenderness. Every cut of their Angus beef is graded USDA Choice. This ensures a delicious grilling experience every time.

If you like this recipe, you will love our Oscar Style Steak and Grilled Flat Iron Steak!

What is marbling?

Marbling is the small white streaks and flecks of fat within a cut of beef. Marbling affects tenderness and the overall eating experience. As beef cooks, this fat melts, keeping meat moist and adding flavor. But overcook it, and it can lose this moisture, and become dry and a little tough.

Expert tips

LET IT REST: make sure to let the meat rest for at least 5 minutes after grilling before cutting. Resting allows the juices to settle, and ensures a juicy bite!
SEASON & REFRIGERATE: season the meat with the rub, and allow the seasoning to "soak in" for 15 minutes before grilling. This gives the meat time to absorb the flavor.
FREEZING MEAT: Ideally, you should grill steaks within a few days of purchase for optimum flavor. You can freeze ribeye steaks for up to 4 months in an airtight wrapper.

ribeye steak with melted pat of butter, sliced on black plate with asparagus, knife and fork

What to serve with grilled ribeye steak

Asparagus with Balsamic Reduction

Perfect Mashed Potatoes

Scalloped Potatoes au Gratin

More mouthwatering steak recipes