Welcome to the ultimate guide for steak lovers! Whether you’re firing up the grill for a quick weeknight dinner or planning a lavish weekend feast, our roundup of 20 savory ribeye steak recipes is sure to inspire. From classic marinades to bold, innovative flavors, each dish promises to elevate your grilling game. Dive in and discover your next favorite way to enjoy this juicy, flavorful cut of beef.
Herb-Crusted Ribeye with Rosemary
Zesty and aromatic, this Herb-Crusted Ribeye with Rosemary is a showstopper that’s surprisingly simple to prepare. Let’s break down the process into manageable steps to ensure your steak is perfectly seasoned and cooked to juicy perfection.
Ingredients
- For the crust:
- 1/4 cup fresh rosemary leaves, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp coarse sea salt
- 1 tbsp black pepper, freshly ground
- 2 tbsp olive oil
- For the ribeye:
- 2 ribeye steaks, 1.5 inches thick
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the steaks.
- In a small bowl, mix together the rosemary, thyme, sea salt, and black pepper to create the herb crust.
- Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Pat the ribeye steaks dry with paper towels to ensure a good sear, then rub them with 1 tbsp of olive oil.
- Sear the steaks in the skillet for 3 minutes on each side to develop a golden-brown crust.
- Remove the skillet from the heat and evenly press the herb mixture onto both sides of the steaks.
- Transfer the skillet to the preheated oven and cook for 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
- Let the steaks rest on a cutting board for 5 minutes before slicing to allow the juices to redistribute.
With its crispy herb crust and tender, flavorful interior, this ribeye is a testament to the power of simple ingredients. Serve it alongside roasted vegetables or a bold red wine reduction for an unforgettable meal.
Peppercorn Crusted Ribeye Steak
When it comes to elevating a simple ribeye steak to a gourmet level, a peppercorn crust is the way to go. This recipe will guide you through creating a perfectly cooked, flavor-packed steak that’s sure to impress.
Ingredients
- For the steak:
- 1 ribeye steak, 1.5 inches thick
- 1 tbsp olive oil
- 1 tsp salt
- For the crust:
- 2 tbsp whole black peppercorns, coarsely crushed
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 400°F (204°C) and place a cast-iron skillet inside to heat up for about 10 minutes.
- While the oven heats, pat the ribeye steak dry with paper towels to ensure a good sear.
- Rub the steak with olive oil and season both sides evenly with salt.
- Remove the skillet from the oven carefully and place it over medium-high heat on the stove.
- Sear the steak for 2 minutes on each side to develop a rich, brown crust.
- Brush the top of the steak with Dijon mustard, then press the crushed peppercorns onto the mustard to adhere.
- Transfer the skillet back into the oven and cook the steak for 6-8 minutes for medium-rare, or until it reaches an internal temperature of 135°F (57°C).
- Remove the steak from the oven and let it rest on a cutting board for 5 minutes before slicing.
Vibrant with a bold peppery kick, this ribeye steak boasts a juicy interior and a crust that packs a punch. Serve it sliced over a bed of arugula with a drizzle of balsamic reduction for an elegant presentation.
Smoked Ribeye with Chimichurri Sauce
Smoking a ribeye to perfection and pairing it with a vibrant chimichurri sauce can elevate your grilling game to new heights. Start by selecting a high-quality ribeye and preparing your smoker for an unforgettable meal.
Ingredients
- For the Ribeye:
- 1 (1.5-inch thick) ribeye steak
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp red pepper flakes
- 1/2 tsp kosher salt
Instructions
- Preheat your smoker to 225°F using hardwood chips for flavor.
- Rub the ribeye with olive oil, then season both sides with kosher salt and black pepper.
- Place the ribeye in the smoker and smoke until the internal temperature reaches 120°F, about 1.5 hours, for medium-rare.
- While the ribeye smokes, combine all chimichurri sauce ingredients in a bowl and mix well. Let it sit at room temperature to meld flavors.
- Once the ribeye reaches 120°F, remove it from the smoker and let it rest for 10 minutes.
- Heat a cast-iron skillet over high heat and sear the ribeye for 1 minute per side to develop a crust.
- Slice the ribeye against the grain and serve with the chimichurri sauce on the side.
Resting the ribeye ensures juicy, tender slices, while the chimichurri adds a fresh, herby contrast. Try serving it over a bed of arugula for a peppery complement to the rich steak.
Blue Cheese Crusted Ribeye
Here’s how to create a mouthwatering Blue Cheese Crusted Ribeye that’s sure to impress. This recipe combines the rich flavors of high-quality ribeye with the bold tang of blue cheese, resulting in a dish that’s both luxurious and satisfying.
Ingredients
- For the ribeye: 2 ribeye steaks (1 inch thick), 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
- For the crust: 1/2 cup crumbled blue cheese, 1/4 cup breadcrumbs, 2 tbsp melted butter, 1 tbsp chopped parsley
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the steaks.
- Season both sides of the ribeye steaks with salt and black pepper, pressing the seasoning into the meat for better adhesion.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Place the steaks in the skillet and sear for 3 minutes on each side to develop a golden-brown crust.
- While the steaks sear, mix the blue cheese, breadcrumbs, melted butter, and parsley in a small bowl to create the crust mixture.
- Remove the skillet from heat and evenly spread the blue cheese mixture over the top of each steak.
- Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese is bubbly and slightly browned.
- Let the steaks rest for 5 minutes before serving to allow the juices to redistribute.
The Blue Cheese Crusted Ribeye offers a perfect contrast between the juicy, tender steak and the crispy, flavorful crust. Serve it alongside a crisp green salad or roasted vegetables to balance the richness.
Grilled Ribeye with Garlic Herb Butter
Preparing a succulent grilled ribeye with garlic herb butter is simpler than you might think, and the results are absolutely worth the effort. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- For the ribeye:
- 1 ribeye steak, 1.5 inches thick
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the garlic herb butter:
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme, chopped
Instructions
- Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F.
- While the grill heats, pat the ribeye dry with paper towels to ensure a good sear.
- Rub the steak with olive oil, then season both sides evenly with salt and pepper.
- Place the steak on the grill and cook for 4-5 minutes on the first side for medium-rare, or until a crust forms.
- Flip the steak and cook for another 3-4 minutes on the second side, using a meat thermometer to check for an internal temperature of 130°F for medium-rare.
- Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.
- While the steak rests, mix the softened butter, minced garlic, parsley, and thyme in a small bowl until well combined.
- Slice the steak against the grain, then top with a generous dollop of the garlic herb butter.
Serve this grilled ribeye with garlic herb butter alongside your favorite sides for a meal that’s rich in flavor and perfectly tender. The butter melts beautifully over the hot steak, infusing it with aromatic herbs and garlic for an unforgettable taste experience.
Reverse Seared Ribeye Steak
Absolutely perfect for those who appreciate the art of steak cooking, the reverse seared ribeye is a game-changer. This method ensures a evenly cooked interior with a beautifully caramelized crust, making it a standout dish for any occasion.
Ingredients
- For the steak:
- 1 ribeye steak, 1.5 inches thick
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp olive oil
- For the sear:
- 2 tbsp unsalted butter
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
Instructions
- Preheat your oven to 275°F (135°C). This low temperature is key for the reverse sear method.
- Season the ribeye steak generously on all sides with kosher salt and freshly ground black pepper.
- Place the steak on a wire rack set over a baking sheet. This setup allows air to circulate around the steak, cooking it evenly.
- Insert a meat thermometer into the thickest part of the steak. Bake until the internal temperature reaches 120°F (49°C) for medium-rare, about 45 minutes to 1 hour.
- Heat olive oil in a cast-iron skillet over high heat until it begins to smoke slightly. This high heat is crucial for achieving a good sear.
- Sear the steak for 1 minute per side, using tongs to press down gently to ensure even contact with the skillet.
- Reduce the heat to medium. Add unsalted butter, crushed garlic, and fresh thyme to the skillet. Spoon the melted butter over the steak continuously for 1 minute to infuse it with flavor.
- Remove the steak from the skillet and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a moist steak.
Fantastically tender and bursting with flavor, this reverse seared ribeye steak boasts a perfect pink center from edge to edge. Serve it sliced against the grain with a side of roasted vegetables or atop a creamy mashed potato for a decadent meal.
Ribeye Steak with Red Wine Reduction
Preparing a ribeye steak with a red wine reduction is a classic technique that elevates the natural flavors of the beef, creating a luxurious meal perfect for special occasions or a hearty dinner. Follow these steps to achieve a perfectly cooked steak with a rich, velvety sauce.
Ingredients
- For the steak:
- 1 ribeye steak, 1.5 inches thick
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the red wine reduction:
- 1 cup red wine
- 1/2 cup beef broth
- 1 tbsp unsalted butter
- 1 shallot, minced
Instructions
- Remove the ribeye steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Preheat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes.
- Rub the steak with olive oil, then season both sides with salt and black pepper.
- Place the steak in the skillet and cook for 4 minutes on one side without moving it to develop a crust.
- Flip the steak and cook for another 4 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
- Transfer the steak to a plate and let it rest for 10 minutes to allow the juices to redistribute.
- In the same skillet, reduce the heat to medium and add the minced shallot, cooking until softened, about 2 minutes.
- Pour in the red wine and beef broth, scraping the bottom of the skillet to release any browned bits.
- Simmer the mixture until it reduces by half, about 10 minutes, then whisk in the butter until the sauce is glossy.
- Slice the steak against the grain and serve with the red wine reduction drizzled on top.
Succulent and rich, the ribeye steak paired with the red wine reduction offers a harmonious balance of flavors and textures. For an extra touch of elegance, serve it alongside roasted garlic mashed potatoes and a glass of the same red wine used in the sauce.
Spicy Cajun Ribeye Steak
Spicy Cajun Ribeye Steak is a dish that brings the heat and the heartiness to your dinner table, perfect for those who love a bold flavor profile. Starting with a quality ribeye, this recipe guides you through creating a spicy, flavorful crust that complements the steak’s natural juiciness.
Ingredients
- For the steak:
- 1 ribeye steak, 1.5 inches thick
- 2 tbsp olive oil
- For the Cajun spice mix:
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat your skillet over medium-high heat until it’s smoking hot, about 5 minutes.
- While the skillet heats, pat the ribeye steak dry with paper towels to ensure a good sear.
- Mix all the Cajun spice mix ingredients in a small bowl until well combined.
- Rub the steak with olive oil, then evenly coat both sides with the Cajun spice mix.
- Place the steak in the skillet and sear for 4 minutes without moving it to develop a crust.
- Flip the steak and sear the other side for another 4 minutes for medium-rare, or adjust time based on your preferred doneness.
- Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing.
- Slice the steak against the grain to ensure tenderness.
Great for a summer barbecue or a cozy winter meal, this Spicy Cajun Ribeye Steak offers a perfect balance of heat and savoriness. Serve it alongside a cool, creamy coleslaw to contrast the spice, or atop a bed of garlic mashed potatoes for a hearty meal.
Ribeye Steak with Balsamic Glaze
First, let’s dive into creating a succulent Ribeye Steak with Balsamic Glaze, a dish that combines the richness of perfectly cooked steak with the tangy sweetness of balsamic reduction. This recipe is designed for beginners, guiding you through each step to ensure a delicious outcome.
Ingredients
- For the steak:
- 1 ribeye steak, 1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- 1 garlic clove, minced
Instructions
- Preheat your skillet over medium-high heat for 2 minutes until hot.
- Rub the ribeye steak with olive oil, then season both sides with salt and black pepper.
- Place the steak in the skillet. Cook for 4 minutes on one side without moving it to get a good sear.
- Flip the steak and cook for another 3-4 minutes for medium-rare, or until it reaches your desired doneness. Tip: Use a meat thermometer for accuracy; 135°F for medium-rare.
- Remove the steak from the skillet and let it rest on a plate for 5 minutes. Tip: Resting allows juices to redistribute.
- While the steak rests, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat.
- Simmer the mixture for 5 minutes, stirring occasionally, until it thickens to a glaze consistency. Tip: Watch closely to prevent burning.
- Drizzle the balsamic glaze over the rested steak before serving.
Zesty and rich, this Ribeye Steak with Balsamic Glaze offers a perfect balance of flavors and textures. Serve it alongside roasted vegetables or a crisp salad for a complete meal that’s sure to impress.
Grilled Ribeye with Lemon Garlic Marinade
Cooking a perfect Grilled Ribeye with Lemon Garlic Marinade is easier than you think, especially when you follow these step-by-step instructions. Let’s dive into the process of creating a flavorful and juicy ribeye that’s sure to impress.
Ingredients
- For the marinade:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 1 tbsp salt
- 1 tsp black pepper
- For the ribeye:
- 2 ribeye steaks, 1 inch thick
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the marinade.
- Place the ribeye steaks in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring all air is removed, and massage the marinade into the steaks. Refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to high heat (450°F to 500°F) for at least 10 minutes before cooking. This ensures a perfect sear on the steaks.
- Remove the steaks from the marinade, letting excess drip off. Discard the remaining marinade.
- Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 135°F. Use a meat thermometer for accuracy.
- Transfer the steaks to a plate and let them rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful steak.
Unbelievably tender and bursting with the bright flavors of lemon and garlic, this grilled ribeye is a showstopper. Serve it alongside roasted vegetables or a crisp salad for a complete meal that’s as beautiful as it is delicious.
Ribeye Steak with Caramelized Onions
Getting a perfectly cooked ribeye steak with caramelized onions is easier than you think, especially when you follow these step-by-step instructions designed for beginners.
Ingredients
- For the steak:
- 1 ribeye steak, about 1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the caramelized onions:
- 1 large onion, thinly sliced
- 1 tbsp butter
- 1/2 tsp salt
- 1 tbsp brown sugar
Instructions
- Remove the ribeye steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Heat a skillet over medium heat and add 1 tbsp butter for the onions. Once melted, add the thinly sliced onions and 1/2 tsp salt.
- Cook the onions, stirring occasionally, for about 10 minutes until they start to soften. Then, add 1 tbsp brown sugar and continue cooking for another 15 minutes until deeply caramelized. Remove from heat and set aside.
- Preheat another skillet over high heat for the steak. While heating, rub the steak with 1 tbsp olive oil and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Place the steak in the hot skillet and cook for 4 minutes on the first side without moving it to get a good sear. Flip and cook for another 3-4 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
- Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.
- Top the sliced steak with the caramelized onions and serve immediately.
Mouthwatering and rich, the ribeye steak paired with sweet caramelized onions offers a delightful contrast in textures and flavors. For an extra touch, serve it alongside a crisp green salad or roasted vegetables to balance the richness.
Ribeye Steak with Mushroom Sauce
Always a showstopper, this Ribeye Steak with Mushroom Sauce combines the rich, buttery flavors of a perfectly cooked steak with a savory, umami-packed mushroom sauce that’s surprisingly simple to make. Let’s walk through each step to ensure your steak is juicy and your sauce is flawlessly smooth.
Ingredients
- For the steak:
- 1 ribeye steak, 1.5 inches thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the mushroom sauce:
- 1 cup sliced mushrooms
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 cup beef broth
- 1 tsp thyme
- 1/2 tsp garlic powder
Instructions
- Preheat your skillet over medium-high heat for 2 minutes until it’s hot enough to sear the steak.
- Rub the steak with olive oil, then season both sides with salt and black pepper.
- Place the steak in the skillet and cook for 4 minutes on one side without moving it to get a perfect sear.
- Flip the steak and cook for another 3-4 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
- Remove the steak from the skillet and let it rest on a plate covered loosely with foil.
- In the same skillet, melt butter over medium heat and add sliced mushrooms, cooking until they’re golden brown, about 5 minutes.
- Add beef broth, heavy cream, thyme, and garlic powder to the mushrooms, stirring to combine.
- Simmer the sauce for 3 minutes until it thickens slightly, then remove from heat.
- Slice the rested steak against the grain and serve topped with the mushroom sauce.
Outstanding in both flavor and presentation, this dish offers a tender, juicy steak complemented by a creamy, earthy mushroom sauce. Try serving it over a bed of mashed potatoes or alongside roasted vegetables for a complete meal.
Ribeye Steak Tacos with Avocado Salsa
Unlock the flavors of summer with these Ribeye Steak Tacos paired with a fresh Avocado Salsa. Perfect for a weekend barbecue or a quick weeknight dinner, this dish combines the richness of ribeye with the brightness of avocado for a meal that’s both satisfying and refreshing.
Ingredients
- For the steak:
- 1 lb ribeye steak, about 1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the avocado salsa:
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeno, seeded and minced
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1/2 tsp salt
- For serving:
- 8 small corn tortillas
- Lime wedges
Instructions
- Preheat your grill or skillet to high heat, about 450°F, to ensure a good sear on the steak.
- While the grill heats, rub the ribeye steak with olive oil, then season both sides with salt and black pepper.
- Place the steak on the grill or skillet. Cook for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 135°F. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
- While the steak rests, prepare the avocado salsa by combining diced avocados, red onion, jalapeno, lime juice, cilantro, and salt in a bowl. Gently mix to avoid mashing the avocados.
- Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side until they’re pliable and slightly charred.
- Thinly slice the steak against the grain. Tip: Cutting against the grain ensures each bite is tender.
- Assemble the tacos by placing slices of steak on each tortilla and topping with a generous spoonful of avocado salsa. Tip: Serve with lime wedges on the side for an extra zing.
Buttery ribeye meets creamy avocado salsa in these tacos, creating a delightful contrast of textures and flavors. For an extra touch, serve with a side of charred corn or a crisp salad to round out the meal.
Korean BBQ Ribeye Steak
Very few dishes can match the savory depth and tender texture of a perfectly prepared Korean BBQ Ribeye Steak. This recipe breaks down the process into manageable steps, ensuring even beginners can achieve restaurant-quality results at home.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1/2 Asian pear, grated
- For the steak:
- 1 ribeye steak, about 1.5 inches thick
- 1 tbsp vegetable oil
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear until the sugar is fully dissolved.
- Place the ribeye steak in a large resealable bag and pour the marinade over it. Seal the bag, removing as much air as possible, and marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.
- Remove the steak from the marinade and let it sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Heat a grill or cast-iron skillet over high heat until it reaches 450°F. Brush the steak with vegetable oil to prevent sticking.
- Cook the steak for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 135°F. Use a meat thermometer for accuracy.
- Let the steak rest for 5 minutes before slicing against the grain to serve.
Zesty and rich, this Korean BBQ Ribeye Steak boasts a perfect balance of sweet and savory flavors, with a melt-in-your-mouth texture that’s irresistible. Serve it sliced over a bed of steamed rice with a side of kimchi for an authentic Korean dining experience.
Ribeye Steak with Horseradish Cream
Today we’re tackling a classic that’s sure to impress: a perfectly cooked ribeye steak paired with a zesty horseradish cream. This dish combines the rich, buttery flavors of a premium cut with the sharp, refreshing kick of homemade horseradish sauce, making it a standout meal for any occasion.
Ingredients
- For the steak:
- 1 ribeye steak, about 1.5 inches thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the horseradish cream:
- 1/2 cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp lemon juice
- 1/4 tsp salt
Instructions
- Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Preheat your oven to 400°F and heat a cast-iron skillet over medium-high heat on the stove.
- Rub the steak with olive oil, then season both sides evenly with salt and pepper.
- Sear the steak in the hot skillet for 3 minutes on each side to develop a golden-brown crust.
- Transfer the skillet to the preheated oven and cook the steak for 6-8 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
- While the steak cooks, mix the sour cream, horseradish, lemon juice, and salt in a small bowl to make the horseradish cream.
- Remove the steak from the oven and let it rest on a cutting board for 5 minutes before slicing.
- Serve the sliced steak with a dollop of horseradish cream on top or on the side.
Resting the steak ensures juicy, tender slices, while the horseradish cream adds a bright contrast to the rich meat. For an extra touch, serve with roasted vegetables or a crisp salad to round out the meal.
Grilled Ribeye with Chimichurri Sauce
One of the most satisfying dishes you can master at home is a perfectly grilled ribeye steak, especially when paired with a vibrant chimichurri sauce. This guide will walk you through each step to achieve a juicy, flavorful steak with a herbaceous, tangy sauce that complements its richness.
Ingredients
- For the Ribeye:
- 1 ribeye steak, about 1.5 inches thick
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
Instructions
- Preheat your grill to high heat, aiming for a temperature of 450°F to 500°F. This ensures a good sear on the steak.
- While the grill heats, pat the ribeye dry with paper towels to ensure a better crust. Brush both sides with olive oil and season evenly with salt and black pepper.
- Place the steak on the grill. Cook for 4-5 minutes on the first side without moving it to get a good sear.
- Flip the steak and cook for another 3-4 minutes for medium-rare, or until it reaches an internal temperature of 135°F. Use a meat thermometer for accuracy.
- Remove the steak from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute.
- While the steak rests, make the chimichurri sauce by combining parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, and salt in a bowl. Stir well to combine.
- Slice the steak against the grain to ensure tenderness. Serve with the chimichurri sauce on top or on the side.
Great for a summer barbecue or a special dinner, this grilled ribeye with chimichurri sauce offers a perfect balance of charred, meaty flavors and fresh, herby brightness. Try serving it with grilled vegetables or a simple salad for a complete meal.
Ribeye Steak with Garlic Parmesan Butter
Begin by imagining the perfect ribeye steak, juicy and flavorful, topped with a rich garlic parmesan butter that melts beautifully over the top. This recipe is designed to guide you through each step, ensuring a delicious result every time.
Ingredients
- For the steak:
- 1 ribeye steak (1.5 inches thick)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the garlic parmesan butter:
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp grated parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions
- Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Preheat your grill or skillet to high heat (450°F to 500°F) for direct cooking.
- While the grill heats, mix the softened butter, minced garlic, grated parmesan, and chopped parsley in a small bowl until well combined. Set aside.
- Pat the steak dry with paper towels to ensure a good sear, then rub it evenly with olive oil, salt, and pepper.
- Place the steak on the grill or skillet and cook for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 130°F.
- Remove the steak from the heat and let it rest for 5 minutes to allow the juices to redistribute.
- Top the rested steak with a generous dollop of the garlic parmesan butter, letting it melt over the warm steak.
Here’s how the steak turns out: the ribeye is tender and juicy, with a flavorful crust from the high heat. The garlic parmesan butter adds a creamy, savory element that complements the beef perfectly. Serve it with a side of roasted vegetables or a crisp salad for a complete meal.
Ribeye Steak with Truffle Butter
Kickstart your culinary journey with this indulgent Ribeye Steak with Truffle Butter, a dish that marries the rich flavors of high-quality beef with the luxurious aroma of truffles. Perfect for a special occasion or a lavish weekend dinner, this recipe is straightforward yet impressive.
Ingredients
- For the steak:
- 1 ribeye steak, 1.5 inches thick
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the truffle butter:
- 4 tbsp unsalted butter, softened
- 1 tbsp truffle oil
- 1 tsp fresh thyme, finely chopped
Instructions
- Remove the ribeye steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- Preheat your oven to 400°F (204°C) and place a cast-iron skillet inside to heat up for about 10 minutes.
- Season both sides of the steak evenly with salt and black pepper.
- Carefully remove the hot skillet from the oven and place it over medium-high heat on the stove. Add olive oil.
- Place the steak in the skillet and sear for 2 minutes on each side to develop a golden-brown crust.
- Transfer the skillet to the preheated oven and cook the steak for 6 minutes for medium-rare, or until it reaches an internal temperature of 135°F (57°C).
- While the steak cooks, mix the softened butter, truffle oil, and thyme in a small bowl to create the truffle butter.
- Remove the steak from the oven and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute.
- Top the rested steak with a generous dollop of truffle butter before serving.
Here’s the final touch: the truffle butter melts beautifully over the warm steak, creating a velvety sauce that enhances the meat’s natural flavors. Serve it alongside roasted vegetables or a crisp salad for a complete meal that’s sure to impress.
Ribeye Steak with Blue Cheese Butter
Every home chef deserves to master the art of cooking a perfect ribeye steak, and topping it with a decadent blue cheese butter elevates it to restaurant-quality. This guide will walk you through each step to achieve a juicy, flavorful steak with a rich, creamy topping that melts beautifully over the hot meat.
Ingredients
- For the steak:
- 1 ribeye steak, 1.5 inches thick
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the blue cheese butter:
- 4 tbsp unsalted butter, softened
- 2 tbsp crumbled blue cheese
- 1 tsp chopped fresh chives
- 1/4 tsp garlic powder
Instructions
- Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
- While the steak rests, prepare the blue cheese butter by mixing the softened butter, blue cheese, chives, and garlic powder in a small bowl until well combined. Set aside.
- Heat a cast-iron skillet over medium-high heat until very hot, about 5 minutes. Tip: A properly heated skillet ensures a good sear.
- Rub the steak with olive oil and season both sides with salt and pepper.
- Place the steak in the skillet and cook for 4 minutes without moving it to develop a crust. Tip: Resist the urge to peek; letting it sit ensures a perfect sear.
- Flip the steak and cook for another 4 minutes for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Use a meat thermometer for accuracy.
- Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
- Top the rested steak with a generous dollop of the blue cheese butter before serving.
Kick back and enjoy the contrast of the crispy, charred exterior against the tender, juicy interior, with the blue cheese butter adding a luxurious creaminess. Serve with a side of roasted vegetables or a crisp salad for a complete meal.
Summary
Feast your eyes on these 20 savory ribeye steak recipes, each perfect for grilling and sure to impress. Whether you’re a seasoned chef or a grilling novice, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy grilling!
