Grilled Ribeye With Soy Butter Glaze
User Reviews
5
30 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Cuisine
American
Grilled Ribeye With Soy Butter Glaze
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This Grilled Ribeye steak is seasoned simply with salt and pepper, grilled over high heat to develop caramelized crusts and attractive grill marks, then finished with a soy and melted butter glaze that adds a savory, slightly salty richness. The method focuses on managing heat and timing to achieve a flavorful, juicy steak.
Description
The recipe calls for a thick-cut ribeye steak thawed well and patted dry, then generously salted and peppered. A hot grill is essential to quickly sear the steak and create attractive crosshatch grill marks by turning the steak 45 degrees during grilling.
After well browning both sides and edges, a glaze made from melted butter combined with low sodium soy sauce is applied for a glossy finish and umami depth. This finishing touch boosts the savory flavor of the beef without overwhelming it.
The steak can be served alone or paired with simple sides to balance the richness of the ribeye. Monitoring cooking time closely ensures the steak reaches the desired doneness without overcooking the interior.
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Ingredients
- 1 rib-eye steak thick-cut
- salt to taste
- black pepper to taste
- 3 tablespoons butter (melted)
- ¼ cup soy sauce low sodium
Instructions
- If you're using a frozen steak, make sure that it's thoroughly thawed prior to cooking. Rinse the steak under cold water and pat dry with paper towels. Sprinkle on all sides with salt and pepper, to taste. Heat your grill to the max heat--that means at least three of the burners on full blast high, and keeping the lid closed for a good 5-10 minutes.
- Mix the melted butter together with the soy sauce in a small bowl. When the grill is heated, put the steak on the grill, letting it brown for about 1-2 minutes. You can close the grill lid to let the heat build up and get some nice caramelization on the edges of the steak. After 1-2 minutes, turn the steak 45 degrees to get those pretty grill marks. Let cook again for 1-2 minutes. Flip the steak and repeat the above steps for the other side.
- When the steak is pretty well-browned on both sides, use your tongs lift up the steak and brown the edges. Thick cut steaks need TLC on the edges too! Now for the soy-butter glaze. Liberally brush the steak with the soy-butter mixture using a heat-proof basting brush. Flip the steak and brush the other side. You may want to wear an oven mitt for this process, as the butter may cause some fairly strong flame-ups. The glaze will make the steak perfectly caramelized and charred on the outside! Those grill marks we worked on earlier add the perfect uniformity of char and color!
- Liberally glaze the steak continuously until it's cooked to your preferred doneness--rare, medium-rare, medium, etc; this translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, though this does depend on steak thickness. A better test for doneness is to poke the steak gently with the tongs. The squishier it is, the rarer your steak will be. More firm means more well-done. Simple right?
- Remove the steak from the heat and let rest for 10-15 minutes. It's a long time, we know, but it'll all be worth it when you cut into your steak and skip the lake of beef juice that escapes onto your cutting board!
- Serve with additional soy-butter glaze on the side (you can make a fresh batch or reheat what you used to baste the steak--remember that you basted the steak once it was cooked on the outside, so it's safe to consume post-grilling).
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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