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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.
Beautiful grilled 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 ribeye steaks with a delicious salt rub, and topped them with homemade maple butter.
Hint: Like our Oscar Style Steak and Grilled Flat Iron Steak, this is a surprising easy recipe that can be on the table in 30 minutes!
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Ingredients
- Chairman’s Reserve® Ribeye Steaks
- Smoked salt: use store bought smoked salt, or use regular salt + paprika
- Smoked paprika: we liked smoked paprika for extra flavor
- Black pepper: fresh ground black pepper
- Sugar: granulated sugar
- Coarse seasoned salt: coarse salt adds texture and flavor
- Italian parsley, chopped: fresh Italian parlsey, chopped (try not to use dried parsley)
- Maple syrup: we like REAL maple syrup for optimum flavor
- Butter, softened: salted butter or unsalted butter works
- Small mushrooms: we like baby bellas or button mushrooms
*See recipe card for quantities.
Instructions
- MAKE RUB: Mix the sugar, seasoned salt, black pepper, smoked salt and smoked paprika in a small bowl.
- SEASON RIBEYES: Season both sides of the steaks heavily, using all spices. Allow to sit in refrigerator for 15 minutes.
- GRILL THE RIBEYES: 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.
- ALLOW THE RIBEYES TO REST: Remove steaks from grill and allow to rest for 5-10 minutes.
- SERVE: top with grilled mushrooms and a pat of 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.
🥩 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
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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.
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.
🍽️ What to serve with grilled ribeye steak
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.
This post is sponsored by our friends and the maker of Chairman's Reserve® Meats. All opinions are our own.
FAQ
It depends on the doneness that you prefer. We recommend medium rare steaks, which take about 4-5 minutes per side. Use a meat thermometer and follow the doneness guide for best results.
We recommend a very hot grill that has been preheated to 400°F.
No. Ribeye is naturally tender and does not need to be marinated. Generously season steaks with spice rub on both sides and let them refrigerate for 15 minutes before grilling.
To make your grilled ribeye steak more tender, choose a well-marbled cut, cook it to the correct temperature, and let it rest after grilling.
To achieve perfect grill marks, ensure your grill is hot and clean. Place the steak on the grill at a 45-degree angle, cook for 2 minutes, then rotate 90 degrees and cook for another 2-3 minutes before flipping.
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grilled ribeye steak recipe
Fire up the grill! This mouthwatering ribeye steak recipe is seasoned with a smoked salt mix and served with a pat of maple butter.
- Total Time: 25 minutes
- Yield: 2 steaks 1x
Ingredients
- 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
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.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: grilling
Nutrition
- Serving Size: 1 steak
- Calories: 1071
- Sugar: 14.7 g
- Sodium: 7099.1 mg
- Fat: 95.9 g
- Carbohydrates: 20.6 g
- Protein: 38.2 g
- Cholesterol: 271.8 mg
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