Grilled Ribeye Recipe

Name: Bud's at Silver Runs Grilled Ribeye Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb thin-sliced ribeye; 4 each ciabatta rolls; 8 oz sharp cheddar cheese, sliced; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 large yellow onion, thinly sliced; 8 oz cremini or white mushrooms, sliced; 2 each garlic cloves, minced; 1 tbsp unsalted butter; 1 tsp olive oil; 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme); 1 tsp balsamic vinegar (optional, for deglaze); 1 tsp salt; 0.5 tsp black pepper

Inspired by Bud's at Silver Run

Time35m

Serves4

thin sliced ribeye topped with sautéed onions, mushrooms, and cheddar cheese, served on toasted ciabatta

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Ingredients

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Sandwich

1 lb thin-sliced ribeye

4 each ciabatta rolls

8 oz sharp cheddar cheese, sliced

2 tbsp Unsalted butter

1 tbsp olive oil

1 tsp kosher salt

1 tsp Black pepper, freshly ground

Sautéed Onions & Mushrooms

1 large yellow onion, thinly sliced

8 oz cremini or white mushrooms, sliced

2 each Garlic cloves, minced

1 tbsp Unsalted butter

1 tsp olive oil

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

1 tsp balsamic vinegar (optional, for deglaze)

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Sandwich

Prepare meat

Pat the thin-sliced ribeye dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you prep other ingredients.

Cook ribeye

Heat a large cast-iron skillet or griddle over medium-high heat until very hot (about 2–3 minutes). Add 1 tbsp olive oil and 2 tbsp unsalted butter. Once butter foams and oil shimmers, add the ribeye in an even layer (work in batches if necessary to avoid crowding). Sear the thin slices 30–60 seconds per side until just browned — thin-sliced ribeye cooks very quickly. Remove to a plate and tent loosely with foil to keep warm.

Toast ciabatta

Slice the ciabatta rolls in half horizontally. Spread a thin layer of the remaining 2 tbsp butter on the cut sides. Wipe the skillet clean and return to medium heat, or use a separate pan. Toast the buttered cut sides for 1–2 minutes until golden and crisp. Remove and set aside.

Assemble and melt cheese

Divide the cooked ribeye evenly among the bottom halves of the toasted ciabatta. Top each portion of beef with a generous portion of the sautéed onions and mushrooms (see next section). Place 2 oz sliced cheddar on top of each sandwich. Place sandwiches under a broiler or cover the pan with a lid for 1–2 minutes until the cheese melts.

Finish

Place the toasted top halves of the ciabatta on each sandwich and press gently. Slice in half if desired and serve immediately while hot.

Sautéed Onions & Mushrooms

Heat a medium skillet over medium heat. Add 1 tbsp unsalted butter and 1 tsp olive oil. When butter melts and begins to foam, add the thinly sliced yellow onion. Cook, stirring occasionally, for 6–8 minutes until onions become translucent and beginning to caramelize.

Add the sliced mushrooms to the skillet with the onions. Spread them into an even layer and let cook without stirring for 2 minutes so they can brown, then stir. Continue cooking another 4–6 minutes until the mushrooms release their liquid and it largely evaporates and both vegetables are golden.

Stir in the minced garlic and thyme and cook 30 seconds until fragrant. If using, add 1 tsp balsamic vinegar to deglaze the pan, scraping up any browned bits. Season the mixture with 1 tsp salt and 1/2 tsp black pepper to taste. Reduce heat to low and keep warm until assembling sandwiches.