What makes ribeye steak so flavorful?

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.

What is the best way to grill a ribeye steak?

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.

How long should I grill a ribeye steak?

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.

Should I marinate ribeye before grilling?

No. A well-seasoned dry rub is all you need. Ribeye has enough natural fat and flavor that a marinade is unnecessary.

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

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.

Grilled Ribeye Steak

Name: Grilled Ribeye Steak recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 bone-in ribeye steaks (about 1 to 1½ inches thick); 6 oz small mushrooms (bella or button); 1 tablespoon coarse seasoned salt; 1 tablespoon black pepper; 1 tablespoon sugar; 2 teaspoons smoked salt; 1 teaspoon smoked paprika; 6 oz butter, softened; ¼ cup maple syrup; 2 tablespoons fresh Italian parsley, chopped; 2 teaspoons smoked paprika; 1 teaspoon smoked salt

Ingredients

Units Scale

For the steaks:

2 bone-in ribeye steaks (about 1 to 1 1/2 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
1/4 cup maple syrup
2 tablespoons fresh Italian parsley, chopped
2 teaspoons smoked paprika
1 teaspoon smoked salt

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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.

Author: Superman Cooks
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