Grilled Ribeye Steak
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A great grilled ribeye steak comes down to a few non-negotiable things: good meat, the right seasoning, and knowing when to pull it off the grill. This recipe checks all three.
This post was created in partnership with Chairman's Reserve® Meats. All opinions are our own.
Bold flavor, simple technique
What makes this ribeye steak recipe special is the smoked salt rub and the maple butter finish. Keith developed the rub to build a serious crust on the grill, with smoked paprika and sugar working together to caramelize on the surface while the salt drives flavor into the meat. The maple butter goes on right at the end, melting into the steak as it rests, adding a subtle sweetness that balances the smokiness perfectly.
We love serving this alongside Sautéed Asparagus or Balsamic Glazed Carrots for a complete steakhouse-style dinner at home. And if you're a steak lover, our Grilled Flat Iron Steak and Coffee Rubbed Steak are both worth adding to the rotation.
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Ingredients you'll need
- Ribeye steaks: look for bone-in cuts around 1 to 1½ inches thick. The thickness gives you room to build a crust without overcooking the center.
- Smoked salt: store bought smoked salt works perfectly, or combine regular kosher salt with a pinch of smoked paprika as a substitute.
- Maple syrup: use real maple syrup, not pancake syrup. The flavor difference in the compound butter is significant.
- Butter: softened, either salted or unsalted works fine.
- Mushrooms: baby bellas or button mushrooms both work. Keep them small so they cook evenly on the grill alongside the steaks.
👉 see recipe card below for exact quantities.
How to grill a ribeye steak
- Make the rub. The sugar and smoked paprika work together to caramelize on the grill surface, building the crust that makes this steak worth making.
- Season and rest. Coat both sides heavily and refrigerate for 15 minutes. The rest period is what separates a well-seasoned steak from one that just tastes salty on the outside.
- Make the maple butter. This can be made up to 3 days ahead, which makes dinner almost effortless.
- Get the grill hot. A properly preheated grill is the difference between a great sear and a disappointing one.
- Grill with intention. The 90° rotation mid-cook is what creates the crosshatch grill marks.
- Rest before cutting. At least 5 minutes. Cutting too early forces the moisture out onto the plate instead of stying in the meat where it belongs.
- Finish and serve. The maple butter melts into the steak as it rests, carrying the maple and smoke flavors into every bite.
🔪 Top tip
Before the steaks hit the grill, pull them from the refrigerator 20 to 30 minutes ahead. A cold steak straight from the fridge cooks unevenly. Room temperature meat gives you a better sear and more consistent result.
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🔥 Steak doneness guide
Cooking ribeye steak to the ideal internal temperature is the best way to ensure a perfectly tender and juicy result every time. Insert a meat thermometer into the thickest part of the steak, 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
Make ahead and storage
- Make ahead: the compound maple butter can be made up to 3 days in advance. Refrigerate in a plastic wrap log until ready to use.
- Store: refrigerate leftover steak in an airtight container for up to 5 days, or wrap tightly and freeze for up to 4 months.
- Reheat: warm gently in a sauté pan over medium low heat to avoid overcooking.
- Use leftovers: slice thin and use in Steak Fajitas for an easy second meal.
🥩 More steak recipes
FAQ
Ribeye comes from one of the least worked muscles on the cow, which makes it naturally tender. Its high fat content bastes the meat from the inside as it cooks, keeping it juicy and flavorful over high heat.
Season generously with dry rub, let the meat rest, and preheat the grill to around 400°F before the steaks go on. High heat builds the crust that makes a grilled ribeye worth eating.
For a 1 to 1½ inch steak, about 4 to 5 minutes per side for medium-rare. Use a thermometer rather than time alone since thickness varies.
No. A well-seasoned dry rub is all you need. Ribeye has enough natural fat and flavor that a marinade is unnecessary.
Place your steak at a 45° angle on a hot grill. After 2 minutes, rotate 90° without flipping. Cook another 2 minutes, then flip and repeat on the other side.
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Grilled Ribeye Steak recipe
This grilled ribeye steak recipe is seasoned with a bold smoked salt rub and finished with homemade maple butter. Ready in 30 minutes.
- Total Time: 25 minutes
- Yield: 2 steaks 1x
Ingredients
For the steaks:
- 2 bone-in ribeye steaks (about 1 to 1 ½ inches thick)
- 6 oz small mushrooms (bella or button)
For the smoked salt rub:
- 1 tablespoon coarse seasoned salt
- 1 tablespoon black pepper
- 1 tablespoon sugar
- 2 teaspoons smoked salt
- 1 teaspoon smoked paprika
For the compound maple butter:
- 6 oz butter, softened
- ¼ cup maple syrup
- 2 tablespoons fresh Italian parsley, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon smoked salt
Instructions
- In a small bowl combine all rub ingredients and mix well.
- Season both sides of the steaks generously with the rub.
- Refrigerate for 15 minutes to allow the seasoning to penetrate the meat.
- While the steaks rest, mix softened butter with maple syrup, parsley, smoked paprika and smoked salt until combined. Set aside.
- Place mushrooms in a small oven-safe sauté pan.
- Heat grill to 400°F. Place mushrooms on grill and let them cook alongside the steaks.
- Place steaks on the grill. Cook for 4 to 5 minutes, then rotate each steak 90° and cook another 2 minutes for crosshatch grill marks.
- Flip steaks and continue grilling to your desired doneness. Use the doneness guide above as your reference.
- Remove steaks from the grill and rest for at least 5 minutes before cutting. Resting allows the proteins to relax and reabsorb moisture that moved to the surface during cooking.
- Serve topped with grilled mushrooms and a generous pat of maple butter.
Notes
- Thickness matters. Steaks around 1 to 1½ inches thick give you the best window to build a crust on the outside while keeping the center at your preferred doneness.
- Make the butter ahead. Compound butter can be made up to 3 days in advance and refrigerated. Roll it in a plastic wrap into a log shape for easy slicing.
- Freezing steaks. For best flavor, grill within a few days of purchase. Ribeye steaks can be frozen for up to 4 months in an airtight container.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: grilling
Nutrition
- Serving Size: 1 steak
- Calories: 489
- Sugar: 10.2 g
- Sodium: 984.5 mg
- Fat: 32.4 g
- Carbohydrates: 15.1 g
- Protein: 37.2 g
- Cholesterol: 104.2 mg
This recipe is a must have for summer cookouts! The spice rub adds so much flavor, and the Maple Butter is so delicious slathered on the steaks.