Grilled Ribeye Steak

Name: ribeye steak recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 Chairman’s Reserve® ribeye steaks; 6 oz small mushrooms; 2 tsp smoked salt; 1 tsp smoked paprika; 1 tbsp black pepper; 1 tbsp sugar; 1 tbsp coarse seasoned salt; 6 oz butter, softened; 1/4 C maple syrup; 2 tbsp fresh Italian parsley, chopped; 2 tsp smoked paprika; 1 tsp smoked salt

Jump to Recipe·Print Recipe·5 from 1 review

This Grilled Ribeye Steak is all about bold flavor—grilled to perfection and topped with melty maple butter. You need this in your life.

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

Grilling a ribeye steak at home doesn’t have to be complicated—and this recipe proves it. Thick, juicy cuts of Chairman’s Reserve Platinum™ Angus Ribeye roast, seasoned with a simple salt rub and finished with melty maple butter, make for an unforgettable summer meal with minimal effort.

Like our Oscar Style Steak and Grilled Flat Iron Steak, this one’s surprisingly easy. You can have it on the table in 30 minutes—and it tastes like something you’d order at your favorite steakhouse.

Serve it with: Sautéed Asparagus, Creamy Mashed Potatoes, or Grilled Romaine Caesar Salad.

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Ingredients
🔪 Top tip
Instructions
🔥 Steak Doneness Guide
What is marbling?
Storage
🥩 More Steak Recipes
FAQ
Related recipes
ribeye steak recipe

Ingredients

RIBEYE STEAKS: we used Chairman’s Reserve® Ribeye Steaks
SMOKED SALT: use store bought smoked salt, or combine regular salt + paprika
SMOKED PAPRIKA: ground smoked paprika add a bold pop of flavor
BLACK PEPPER: fresh ground black pepper
SUGAR: granulated sugar
COARSE SALT: coarse seasoning salt adds texture and flavor
ITALIAN PARSLEY: fresh Italian parsley, chopped (do not use dried parsley)
MAPLE SYRUP: we like REAL maple syrup for optimum flavor
BUTTER: (softened) salted butter or unsalted butter works
MUSHROOMS: we like small mushrooms, like baby bellas or button mushrooms

*See recipe card for quantities.

🔪 Top tip

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.

Instructions

MAKE RUB: Mix the sugar, seasoned salt, black pepper, smoked salt and smoked paprika in a small bowl.
SEASON: Season both sides of the ribeye steaks heavily, using all spices. Allow to sit in refrigerator for 15 minutes.
MAKE MAPLE BUTTER: To make compound butter, mix softened butter with maple syrup, chopped parsley, 2 teaspoon smoked paprika and 1 teaspoon smoked salt.
GRILL: Turn grill on and heat to 400°F. 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.
LET IT REST: Remove steaks from grill and allow to rest for 5-10 minutes.
SERVE: top with grilled mushrooms and a pat of compound butter.

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

🔥 Steak Doneness Guide

Cooking ribeye steak to the ideal internal temperature is the best way to ensure that it is perfectly tender and juicy every time. While you are cooking, insert a meat thermometer into the thickest part of the meat, away from any bones.

RARE (cool red center): 125°F
MEDIUM-RARE (warm red center): 135°F (our favorite)
MEDIUM (warm pink center): 145°F
MEDIUM-WELL (slightly pink center):150°F
WELL DONE (little or no pink): 160°F

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.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze in an airtight container or plastic wrap for up to 4 months
Reheat in a sauté pan or microwave
Use leftovers to make Steak Fajitas or Philly Cheesesteaks.

🥩 More Steak Recipes

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

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

FAQ

What is the best way to grill a ribeye steak?

The best way to grill a ribeye steak is over high heat, around 400–450°F, to get a flavorful crust and juicy interior. Season generously, sear each side for 4–5 minutes, and use a meat thermometer to check doneness.

How long should I grill a ribeye steak?

Grill a ribeye steak for about 4–5 minutes per side for medium-rare. Cooking time varies based on thickness, so aim for an internal temp of 130–135°F and let it rest before serving.

Should I marinate ribeye steak before grilling?

No. Ribeye steak is naturally tender and flavorful due to its marbling. A dry rub or simple seasoning is all you need. Let it sit for 15 minutes before grilling to enhance flavor.

What temperature should a ribeye steak be grilled at?

Grill ribeye steak at a high temperature—between 400–450°F. A hot grill gives you a great sear while locking in juices, making for a perfectly grilled steak.

How do I get perfect grill marks on a ribeye steak?

Place your ribeye steak on the grill at a 45° angle, cook for 2 minutes, then rotate 90° and grill for another 2–3 minutes. Flip and repeat on the other side for those restaurant-style crosshatch marks.

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grilled ribeye steak topped with maple butter, sliced on black plate with asparagus, knife and fork

ribeye steak recipe

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5 from 1 review

Print Recipe

This ribeye steak recipe is all about bold flavor—grilled to perfection and topped with melty maple butter. You need this in your life.

Total Time: 25 minutes
Yield: 2 steaks 1x

Ingredients

Scale

2 Chairman’s Reserve® ribeye steaks
6 oz small mushrooms

For the Smoked Salt Rub:

2 tsp smoked salt
1 tsp smoked paprika
1 tbsp black pepper
1 tbsp sugar
1 tbsp coarse seasoned salt

For the Compound Maple Butter:

6 oz butter, softened
¼ C maple syrup
2 tbsp fresh Italian parsley, chopped
2 tsp smoked paprika
1 tsp smoked salt

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Instructions

Start to make the rub for the steaks by mixing 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.
To make compound butter mix softened butter with maple syrup, chopped parsley, 2 teaspoon smoked paprika and 1 teaspoon smoked salt.
Place mushrooms in small oven safe sauté pan.
Turn grill on and heat to 400° and place pan of mushrooms on grill. Cook ribeyes until cooked to desired doneness.
Remove and allow to rest for 5-10 minutes.
Serve with mushrooms and top with a small scoop of the compound butter.

Notes

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.

Author: Superman Cooks
Prep Time: 5 min
Cook Time: 20 min
Category: grilling