Jul 14 2026
Restaurants›Hand Cut Chophouse›Grilled Ribeye Recipe

Grilled Ribeye Recipe

Inspired by Hand Cut Chophouse
Time1h 15m
Serves1

14 oz. served with house garlic butter

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Ingredients

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Steak

House Garlic Butter

Finishing & Serving

Method

Steak

  1. 1

    Bring steak to room temperature

    Remove the 14 oz ribeye from the refrigerator 45–60 minutes before cooking and keep it loosely covered. Pat both sides dry with paper towels just before seasoning. Drying the surface helps achieve a better sear.

  2. 2

    Season

    Generously season both sides and the edges of the steak with the kosher salt (about 1.5 tbs total) and freshly ground black pepper (about 1 tbs). Press the seasonings gently into the meat so they adhere.

  3. 3

    Preheat grill

    Preheat a gas or charcoal grill for direct high heat (aim for 500–600°F / 260–315°C). If using a cast-iron skillet on the stovetop, heat the skillet over high heat until smoking and add 2 tsp neutral oil just before searing.

  4. 4

    Sear the steak

    Place the steak on the hottest part of the grill or in the hot skillet. Sear without moving for 2.5–3 minutes to form a crust. Rotate 45 degrees (for crosshatch marks) and sear another 1–2 minutes on the same side.

  5. 5

    Flip and cook to temperature

    Flip the steak and sear the other side 2.5–4 minutes, depending on thickness and desired doneness. Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1.25–1.5 inch ribeye, aim for 130–135°F for medium-rare; remove steak 5°F below target temperature to allow for carryover.

  6. 6

    Rest

    Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes to let juices redistribute. While resting, finish the garlic butter if not already made.

House Garlic Butter

  1. 7

    Prepare butter

    In a small bowl, combine 4 tbs softened unsalted butter with the finely minced garlic (3 cloves). Mash together with a fork until smooth and evenly combined.

  2. 8

    Season butter

    Stir in the finely chopped parsley (1 tbs), 1 tsp lemon juice, 0.25 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning. If using, mix in 1 tsp grated Parmesan for a nuttier flavor.

  3. 9

    Shape or chill (optional)

    For a composed presentation, spoon the butter onto plastic wrap, roll into a log, and chill until firm. Alternatively keep it soft at room temperature for immediate spooning over the steak.

Finishing & Serving

  1. 10

    Top steak with garlic butter

    After the steak has rested, place 1 tablespoon of the house garlic butter on the hot steak so it begins to melt. If you prepared a butter log, slice a 1 tbs piece and lay on top.

  2. 11

    Optional finishing salt

    Sprinkle a light pinch (about 1/4 tsp) of flaky sea salt over the steak for texture and brightness.

  3. 12

    Slice and serve

    If serving sliced, cut the steak against the grain into 1/4-inch thick slices. Arrange on a warmed plate and serve immediately with any remaining garlic butter on the side.

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