Jul 14 2026
Restaurants›The Bull Ring›Ribeye Recipe

Ribeye Recipe

Inspired by The Bull Ring
Time1h 30m
Serves2

savor the finest cuts of USDA Prime beef, from tender filet mignon to flavorful ribeye, expertly grilled to perfection.

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Ingredients

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Beef

Finishing butter & aromatics

Optional finishing & serving

Method

Beef

  1. 1

    Bring to room temperature

    Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat them dry on both sides with paper towels to remove excess moisture.

  2. 2

    Season

    Lightly brush both sides of each steak with olive oil (about 1 tbs per steak). Generously season both sides and the edges with kosher salt and freshly ground black pepper. Press the seasonings into the meat so they adhere.

  3. 3

    Preheat grill or pan

    If using a grill: preheat to high heat (about 500°F / 260°C) with a clean grate. For a cast-iron pan: preheat over high heat until smoking hot. Ensure adequate ventilation.

  4. 4

    Sear and cook

    Place the steaks on the hot grill or in the hot pan. For 1 to 1.5-inch thick ribeyes: sear 3–4 minutes per side with lid open for a nice crust. After searing both sides, move to indirect heat on the grill or reduce pan heat to medium-low and continue cooking. Use the following approximate guide for doneness (internal temperature measured at thickest part with an instant-read thermometer): rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). For medium-rare, continue cooking about 3–6 more minutes total depending on thickness.

  5. 5

    Reverse-sear alternative (optional)

    For very thick ribeyes (2 inches or more) or more even cook: preheat oven to 250°F (120°C). Place seasoned steaks on a rack on a baking sheet and cook in the oven until 10–15°F below target doneness (about 20–40 minutes depending on thickness). Then sear 60–90 seconds per side in a smoking-hot cast-iron skillet or on the hot grill to form a crust.

Finishing butter & aromatics

  1. 6

    Make compound butter while steaks rest

    In a small saucepan or skillet over medium-low heat, melt the unsalted butter with smashed garlic cloves, thyme sprigs, and rosemary for 2–3 minutes to infuse. Remove from heat and discard the garlic and herb stems if desired, or leave sprigs for presentation.

  2. 7

    Baste steaks

    If using a pan: during the last 1–2 minutes of cooking, tilt the pan and spoon the warm butter and aromatics over the steaks continuously to baste and flavor. If using a grill: after removing steaks to rest, spoon the warm butter over them before serving.

Resting & serving

  1. 8

    Rest

    Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes for 1–1.5 inch steaks (12–15 minutes for thicker cuts). Resting allows juices to redistribute and carryover cooking to finish.

  2. 9

    Finish & slice

    After resting, sprinkle a light pinch of flaky sea salt over each steak and a small spoonful of the herb-infused butter. Slice against the grain for optimal tenderness if serving sliced. Garnish with chopped parsley and serve with lemon wedges on the side.

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