Perfect Grilled Ribeye
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
2 servings
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Calories
1050 kcal
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Course
Main Course, Dinner
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Cuisine
American
Perfect Grilled Ribeye
Description
This recipe begins with selecting a well-marbled, 1-inch thick ribeye steak, either bone-in or boneless. The steaks are rubbed with Montreal seasoning and allowed to dry marinate, which enhances flavor and aids in forming a crust. The grill is preheated to a high temperature (450°F to 500°F) for optimal searing. Steaks are grilled for about 3 to 4 minutes per side for medium-rare, with adjustments possible based on thickness and desired doneness.
After grilling, the steaks are topped with a slice of compound butter—an aromatic blend of herbs or cheese mixed with butter—allowing it to melt and add richness. The steaks rest 5 to 10 minutes to redistribute juices, resulting in a tender and flavorful cut.
For steak lovers, this method balances simple seasoning and the indulgence of compound butter, letting the quality of the ribeye shine. Cooking times and temperatures may be adjusted using internal temperature targets provided, and homemade Montreal seasoning and compound butter variations can customize the flavor.
Ingredients
- 2 lbs rib eye steak (See Note 1)
- 2 tsp Montreal seasoning (See Note 2)
- 2 tbsp compound butter (See Note 3)
Instructions
- Remove compound butter (See Note 3) from refrigerator to come to room temperature and slice into 1/2" pieces. Set aside.
- Gently massage the Montreal seasoning (See Note 2) over both sides of each rib eye steak (See Note 1) and let the meat dry marinate for at least 20 minutes. In the meantime start up the grill to 450°F to 500°F for a great sear.
- Take the seasoned steaks to the hot grill, cook for 3 to 4 minutes on each side for medium-rare, longer if desired (this is for 1-inch or thicker). See Note 4 for cooking times and temperature.
- Top with a slice of compound butter before removing from grill.
- Remove steaks and let rest for 5 to 10 minutes before slicing.
Notes
- Use a 1-inch thick, well-marbled ribeye, bone-in or boneless, for best results.
- Homemade Montreal seasoning with lower salt can be used; only about 2 teaspoons are needed per recipe.
- Prepare compound herb or cheese butter ahead or use plain butter, and experiment with fresh herbs like cilantro or basil for personal preference.
- Refer to internal temperature guidelines to cook steaks to rare, medium, or well done as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1050 kcal
% Daily Value*
| Calories | 1050kcal | 53% |
| Carbohydrates | 1g | 0% |
| Protein | 92g | 184% |
| Fat | 76g | 117% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 307mg | 102% |
| Sodium | 336mg | 14% |
| Potassium | 1216mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 471IU | 9% |
| Calcium | 52mg | 5% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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