ribeye steak

3 Mouth-Watering Ribeye Steak recipes

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Updated on January 12, 2024

Reviewed by Miranne Khaled

Few culinary experiences rival the satisfaction of sinking your teeth into a perfectly grilled ribeye steak. Renowned for its exceptional flavour, tenderness, and marbling, the ribeye holds a special place in the hearts of steak enthusiasts. In the world of beef cuts, the ribeye stands as a testament to the harmonious marriage of rich textures and savoury notes. This article shows the art and science of preparing the ultimate ribeye steak. This indulgence transcends the ordinary and elevates the dining experience to extraordinary heights.

Is Ribeye a Good Cut of Steak?

ribeye steak

Absolutely! Ribeye is often praised for its rich flavour and tenderness due to its generous marbling. The interplay of fat and meat creates a juicy and flavorful steak. If you enjoy a good balance of fat and meat, ribeye is definitely a great choice.

Which Part of Cow Is Ribeye?

The ribeye is specifically cut from the rib primal, which is located between the chuck (shoulder) and the loin. The ribeye is known for its well-marbled texture, contributing to its tenderness and rich flavour.

Is Ribeye Beef or Pork?

Ribeye is beef. It’s a cut of beef steak that comes from the rib section of the cow. Pork has its own delicious cuts, like pork chops, but ribeye is a beefy delight!

Why Is It Called Ribeye?

The name “ribeye” comes from its location on the cow. It is cut from the rib section, known as the rib primal. The “eye” in ribeye refers to the circular, more tender portion of the muscle surrounded by a layer of fat. The marbling of fat within the meat is a key factor in the ribeye’s rich flavour and tenderness. So, the name reflects its anatomical origin and distinctive characteristics.

Why Is Ribeye So Expensive?

ribeye steak

Several factors contribute to the relatively higher cost of ribeye compared to other cuts of beef:

  1. Marbling: Ribeye is known for its abundant marbling, those thin streaks of fat throughout the meat. This marbling enhances the flavour and tenderness of the steak, but it also increases its price.
  2. Tenderness: The ribeye is naturally a more tender cut due to the location of the cow and the muscle’s limited use. Tender cuts often command higher prices.
  3. Demand: Ribeye is a popular and sought-after cut, and high demand can drive up its price.
  4. Limited Quantity: Each cow produces a limited quantity of ribeye steaks, especially the highly marbled ones. This limited supply can contribute to a higher price tag.
  5. Quality: High-quality beef, especially that which is graded as Prime, will cost more. The grading is based on factors like marbling, tenderness, and flavour.

All these factors combine to make ribeye a premium and somewhat expensive cut of beef. But many steak enthusiasts find it worth the cost for its exceptional taste and tenderness.

What is the Best Way to Cook a Ribeye Steak on the Grill?

ribeye steak

Grilling a ribeye steak can be a delightful experience. Here’s a simple guide for a delicious grilled ribeye:

  1. Bring the Steak to Room Temperature: Take the ribeye out of the refrigerator about 30-60 minutes before grilling to allow it to come to room temperature; this helps ensure more even cooking.
  2. Seasoning: Rub the steak with a mix of salt, pepper, and any other favourite seasonings. Keep it simple to let the natural flavours shine.
  3. Preheat the Grill: Set the grill to high heat.
  4. Oil the Grates: To prevent sticking, brush the grill grates with oil.
  5. Sear the Steak: Place the ribeye on the hot grill and cook each side for 1-2 minutes to lock in those flavorful juices, creating a nice crust outside.
  6. Lower the Heat: Reduce the temperature to medium-low or move the steak to a cooler part of the grill to finish cooking; this helps to avoid burning the exterior while ensuring the inside cooks properly.
  7. Cook to Desired Doneness: Cook the steak as you prefer doneness; use a meat thermometer to check the internal temperature. For medium-rare, aim for around 130-135°F (54-57°C).
  8. Let it Rest: Allow the ribeye to rest for 5-10 minutes before slicing; this helps the juices redistribute, keeping the steak moist.

These are just guidelines, and personal preferences vary.

What Is the Best Recipe to Make a Ribeye Steak on A Grill?

Grilling a delicious ribeye steak is amazing and very delicious; here are a few easy recipes that you can do at home:

Grilled Ribeye Steak

ribeye steak

A classic recipe for grilling a delicious ribeye steak involves a simple yet flavorful marinade. Here’s a recipe you might enjoy:


  1. 2 ribeye steaks
  2. 2 tablespoons olive oil
  3. 3 cloves garlic, minced
  4. 1 teaspoon dried rosemary
  5. 1 teaspoon dried thyme
  6. Salt and pepper to taste


  1. Prepare the Marinade: Mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl.
  2. Marinate the Steaks: Place the ribeye steaks in a shallow dish and rub them with the marinade, ensuring both sides are well coated. Cover the dish and let the steaks marinate in the refrigerator for at least 30 minutes to allow the flavours to infuse.
  3. Preheat the Grill: Preheat your grill to high heat.
  4. Grill the Steaks: Take the steaks from the refrigerator and let them come to room temperature. Grill the steaks on high heat for 3-4 minutes on each side to achieve a nice sear.
  5. Adjust Heat and Finish Cooking: After lowering the heat to medium, continue grilling until the food reaches your preferred doneness. Check the temperature with a meat thermometer. Aim for 130-135°F (54-57°C) for medium-rare.
  6. Put away and serve: Before slicing, let the steaks rest for five to ten minutes to help preserve the juices. Slice against the grain and serve hot.
  7. Feel free to customise the marinade with your favourite herbs and spices. Enjoy your perfectly grilled ribeye steak!

Balsamic-Glazed Grilled Ribeye Steak

ribeye steak

Let’s try a different approach with a balsamic-glazed ribeye steak. The balsamic marinade adds a touch of sweetness and tanginess that pairs wonderfully with the rich flavour of ribeye.


  1. 2 ribeye steaks
  2. 1/4 cup balsamic vinegar
  3. 2 tablespoons soy sauce
  4. 2 tablespoons honey
  5. 2 cloves garlic, minced
  6. 1 teaspoon Dijon mustard
  7. Salt and pepper to taste
  8. 2 tablespoons olive oil


  1. Prepare the Marinade: In a bowl, whisk together balsamic vinegar, soy sauce, honey, minced garlic, Dijon mustard, salt, and pepper. Slowly spray in the olive oil while whisking to create an emulsion.
  2. Marinate the Steaks: Place the ribeye steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are well-coated. Close the bag or cover the dish and let the steaks marinate in the refrigerator for at least an hour or overnight for maximum flavour.
  3. Preheat the Grill: Preheat your grill to medium-high heat.
  4. Grill the Steaks: Remove the steaks from the marinade, letting excess drip off. Grill the steaks for 4-5 minutes on each side to get medium-rare or adjust the time for your desired doneness.
  5. Baste with Marinade: While grilling, baste the steaks with the reserved marinade during the last few minutes of cooking.
  6. Rest and Serve: Set the steaks to rest for a few minutes before slicing. Drizzle any remaining balsamic glaze over the sliced steaks before serving.

This recipe adds an amazing twist to your ribeye experience. Give it a try, and let me know how it turns out!

Garlic and Herb Butter Basted Ribeye Steak


Let’s switch it up with a flavorful garlic and herb butter-basted ribeye steak.


  1. 2 ribeye steaks
  2. Salt and pepper to taste
  3. 2 tablespoons olive oil

For the Garlic Herb Butter:

  1. 1/2 cup unsalted butter, softened
  2. 3 cloves garlic, minced
  3. 1 tablespoon fresh parsley, finely chopped
  4. 1 teaspoon fresh thyme leaves
  5. Salt to taste


  1. Prep the Steaks: Preheat your grill to medium-high heat. Season the ribeye steaks generously with salt and pepper, and drizzle with olive oil.
  2. Grill the Steaks: Grill the steaks for 4-5 minutes each side for medium-rare, adjusting the time based on your preferred doneness.
  3. Prepare the Garlic Herb Butter: While the steaks are grilling, mix together the softened butter, minced garlic, chopped parsley, thyme leaves, and a pinch of salt. Set aside.
  4. Baste with Garlic Herb Butter: In the last few minutes of grilling, start basting the steaks with the garlic herb butter. Use a brush to coat each side generously.
  5. Finish and Rest: Continue grilling until the steaks reach your desired doneness. Take out the steaks from the grill and let them rest for about 5 minutes.
  6. Slice and Serve: Cut the ribeye against the grain into thick, juicy slices. Serve with an extra dollop of the garlic herb butter on top.

The combination of garlic, herbs, and butter will create a rich and savoury flavour to the ribeye. Enjoy your meal! Would you like any side dish recommendations to go with it?

In steak perfection, the ribeye emerges as a culinary masterpiece. From the initial sizzle on the grill to the moment the knife glides through the succulent meat, the ribeye invites us to savour the symphony of flavours. Whether adorned with a balsamic glaze, embraced by a garlic herb butter, or enjoyed in its purest form, the ribeye steak remains an icon of gastronomic delight. So, the next time you embark on a culinary adventure, consider the ribeye, where every bite is a celebration of the artistry that transforms a cut of beef into a sublime dining experience. Indulge, appreciate, and relish the excellence of the ribeye steak.

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