Grilled Ribeye Steak Recipe

Bring to room temperature

Remove ribeye steaks from refrigerator 45–60 minutes before grilling so they come to room temperature for even cooking.

Pat steaks dry with paper towels on both sides. Generously season both sides and the edges with kosher salt and freshly ground black pepper, pressing seasoning lightly into the meat.

Preheat grill to high heat (450–550°F / 230–290°C). If using a charcoal grill, set up for direct high heat with a hot zone. Oil the grates lightly or brush steaks with neutral oil to prevent sticking.

Grill steaks: for medium-rare (internal 125–130°F / 52–54°C) grill 4–5 minutes per side for 1–1¼ inch steaks; increase to 6–7 minutes per side for thicker steaks or adjust time for desired doneness. Use an instant-read thermometer to check temperature. Sear edges (fat cap) for 1–2 minutes to render fat.

When steaks reach target temp, transfer to a cutting board and tent loosely with foil. Rest for 8–10 minutes before slicing to allow juices to redistribute.

Slice steak against the grain if serving sliced, or serve whole with compound butter and chosen sauce.

Rehydrate porcini: place dried porcini in a small bowl and pour 60 ml hot water over them. Let soak 20–30 minutes until softened. Reserve soaking liquid, strain it through a fine sieve or coffee filter to remove grit, and reserve a tablespoon of the liquid for flavor.

Chop rehydrated porcini finely (or pulse in a small food processor) until minced. Pat lightly to remove excess moisture.

In a bowl, combine softened unsalted butter, minced porcini, chopped chives, chopped parsley, minced shallot, lemon juice, sea salt, and black pepper. Add 1 tsp of the reserved porcini soaking liquid to deepen flavor if desired.

Mix thoroughly until evenly combined. Taste and adjust salt or lemon if needed.

Shape compound butter into a log using plastic wrap or parchment paper. Roll tightly, twist ends, and chill in refrigerator at least 1 hour to firm, or refrigerate up to 3 days. For service, slice 1–2 tablespoons per steak and place on hot steak to melt.

In a small saucepan over medium heat, melt 1 tablespoon butter and add 2 tablespoons minced shallot. Sauté until translucent, ~2 minutes.

Add 240 ml red wine and bring to a simmer. Reduce by about two-thirds until slightly syrupy and reduced to ~80 ml, 8–12 minutes.

Add 240 ml beef stock and continue reducing until sauce coats the back of a spoon, another 8–12 minutes. Strain into a clean saucepan if you prefer a smooth sauce.

Off heat, whisk in 2 tablespoons cold cubed butter gradually to finish and add shine. Season with salt and pepper to taste. Keep warm until serving.

In a saucepan over medium heat, add 1 tablespoon minced shallot and sauté in 1 tablespoon oil or a little butter until softened, ~2 minutes.

Carefully add 60 ml bourbon (remove from heat briefly if concerned about flames) and simmer 1–2 minutes to burn off the harshest alcohol.

Add 240 ml beef stock and 1 tablespoon brown sugar. Simmer and reduce by about half until slightly thickened, 8–12 minutes.

Whisk in 2 tablespoons cold cubed butter off heat to emulsify and finish. Season with salt and pepper to taste and keep warm.

Combine 45 ml white wine vinegar, 45 ml white wine, 1 teaspoon minced shallot, and 1 tablespoon chopped tarragon stems in a small saucepan. Simmer until reduced to about 2–3 tbsp. Strain and cool slightly.

In a heatproof bowl set over (not touching) simmering water (double boiler), whisk 3 egg yolks with the reduced vinegar mixture until thickened and pale, about 3–4 minutes. Keep the water at a gentle simmer and do not let yolks overheat or scramble.

Slowly drizzle in 180 ml melted butter in a thin stream while whisking constantly to emulsify and build a thick sauce. If it gets too thick, add 1 teaspoon warm water to loosen. Stir in chopped tarragon leaves, season with 1/2 teaspoon salt and freshly ground pepper to taste.

Hold béarnaise warm (not hot) until serving; if necessary, keep over very gentle heat and whisk occasionally.

If lobster is live: bring a large pot of heavily salted water to a rolling boil. Add lobsters headfirst and cook 8–10 minutes for 1–1¼ lb halves (adjust for size). Immediately transfer to an ice bath to stop cooking, then split down the center if not already split.

If using pre-cooked lobster halves: warm gently under broiler or on a hot grill for 2–3 minutes, brush with clarified butter and season lightly with sea salt and a squeeze of lemon.

Serve each steak with a lobster half (if ordered), brushed with 1 tablespoon clarified butter and lemon wedges on the side.

Place rested steak on serving plate or cutting board. Top with 1–2 slices (about 1–2 tbsp) of chilled porcini & chive compound butter so it melts over the steak.

Pour or spoon the selected sauce alongside or over the steak (offer sauces on the side if preferred). For land + sea orders, arrange the lobster half beside the steak and serve additional clarified butter and lemon wedges.

Garnish with a sprinkle of chopped chives or parsley if desired and serve immediately.