grilled ribeye steak with maple butter

Fire up the grill! This mouthwatering 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.

Beautiful boneless 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 steaks with a delicious salt rub, and topped them with homemade maple butter.

Ingredients:

• 2 Chairman’s Reserve® Ribeye Steaks
• 1 tablespoon smoked salt
• 1 tablespoon smoked paprika
• 1 tablespoon black pepper
• 1 tablespoon sugar
• 1 tablespoon coarse seasoned salt
• 2 tablespoon fresh Italian parsley chopped
• ¼ C maple syrup
• 6 oz butter softened
• 6 oz small mushrooms

How to make rub for ribeye steak:

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

How to cook ribeye steak:

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

How to make compound butter (maple butter):

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

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 our Angus beef is graded USDA Choice. This ensures a delicious grilling experience every time.

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:

1. 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!
2. 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.
3. 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.

What to serve with ribeye steak:

Asparagus with Balsamic Reduction

Perfect Mashed Potatoes

Scalloped Potatoes au Gratin

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