Grilled Rib Eye Steak Recipe

Bring to room temperature

Remove the 14 oz ribeye from the refrigerator 30–45 minutes before grilling. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Lightly brush both sides of the steak with 1 tablespoon neutral oil. Sprinkle both sides evenly with 1.25 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning gently into the meat so it adheres.

Preheat grill

Preheat a gas grill to high (450–500°F / 230–260°C) or prepare a charcoal grill with a hot direct zone. If using a cast-iron skillet on the stovetop, heat it until smoking hot.

Grill the steak

Place the ribeye directly over the hottest part of the grill or in the hot skillet. Sear for 3–4 minutes without moving to develop a crust. Flip and sear the other side for 3–4 minutes. For a 14 oz ribeye about 1–1.25 inches thick, aim for medium-rare (internal temp 125–130°F / 52–54°C) — adjust time for thickness and desired doneness (add ~1–2 minutes per side for medium). Use an instant-read thermometer to check temperature inserted into the thickest part.

Rest

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute (internal temp will rise ~5°F).

Garlic Herb Butter (if chosen)

While the steak rests, stir together 2 tbs softened unsalted butter, 1 tsp minced compound herb mix (parsley, thyme, chives), and 1/2 tsp lemon juice until smooth. Spoon the compound butter onto the hot steak so it melts over the meat.

Blue Cheese Butter (if chosen)

Mix 2 tbs softened unsalted butter with 1 tbs crumbled blue cheese until slightly chunky but spreadable. Place a dollop on the steak while it rests so it softens and melts.

Red Wine Demi-Glacé (if chosen)

Warm 1/4 cup red wine demi-glacé in a small saucepan over low heat until gently simmering. Remove from heat and whisk in 1 tsp unsalted butter until glossy and slightly thickened. Spoon the demi-glacé over the sliced steak and garnish with a fresh thyme sprig if desired.

After resting, slice the steak against the grain into 1/4–1/2-inch thick slices if serving family-style, or serve whole. Top with your chosen finishing butter or spoon the demi-glacé over. Sprinkle optional coarse sea salt or flaky salt to taste and garnish with microgreens or chopped parsley.

Serve immediately with any accompaniments (potatoes, grilled vegetables, or a simple salad).