Grilled 150z Prime Ribeye Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before grilling so it comes to room temperature. Pat dry with paper towels.

About 30 minutes before grilling, season both sides of the ribeye generously with kosher salt and freshly ground black pepper. Lightly rub with 1 tablespoon neutral oil to help the crust form and prevent sticking.

Preheat a grill for high heat (500–600°F / 260–315°C) or prepare a two-zone fire with one side very hot for searing and one side cooler for finishing.

While steak rests, make the miso butter. In a small bowl, combine 4 tablespoons softened unsalted butter with 1 tablespoon white miso paste, 1 teaspoon honey, 1 teaspoon lemon juice and 1/4 teaspoon freshly ground black pepper.

Mix until smooth and homogenous. Taste and adjust—add a touch more honey if you want sweeter balance, or a pinch more miso for saltiness. Transfer to plastic wrap, form into a log if desired, and chill until ready to use (or leave at room temperature if you prefer it spreadable).

When grill is hot, place the ribeye directly over the hottest zone. Sear without moving for 3–4 minutes to develop a deep brown crust (time will vary with thickness). Rotate 45° after 2 minutes if you want crosshatch grill marks and continue searing until 3–4 minutes total per side.

Flip the steak and sear the other side 3–4 minutes. If the steak is thick (1.5–2 inches) and not yet at desired doneness, move it to the cooler side of the grill and continue cooking with the lid closed until internal temperature reaches target: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part to check temperature.

Optional: during the last 1–2 minutes on the cooler side, place a generous tablespoon of miso butter on top of the steak to begin melting into the crust.

Remove the ribeye to a cutting board and tent loosely with foil. Rest for 10–12 minutes so juices redistribute and carryover cooking finishes.

After resting, slice the ribeye against the grain into thick slices (about 1/2–3/4 inch). Spoon remaining miso butter over the slices so it melts into the warm meat. Finish with a light sprinkle of flaky sea salt and snipped garden chives.

While the steak cooks or rests, prepare the mushrooms and baby Vidalia onions. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon unsalted butter until foaming.

Add the halved chestnut mushrooms and baby Vidalia onions cut-side down. Let them sear without stirring for 3–4 minutes to develop color.

Stir and continue to cook another 3–4 minutes until mushrooms are browned and onions are tender. Add 1 minced garlic clove and 1 teaspoon fresh thyme leaves, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 30–60 seconds more until fragrant.

If the pan becomes dry, add a splash of water (1–2 tablespoons) to deglaze and ensure onions soften through. Remove from heat and keep warm until plating.

Arrange ribeye slices on a warm platter or individual plates. Spoon warm mushrooms and baby Vidalia onions alongside or on top of the steak slices.

Top with any remaining miso butter to melt over the meat, sprinkle with snipped garden chives and a pinch of flaky sea salt. Serve with lemon wedges on the side if desired.