Rib Eye Steaks - Grilled Steak Recipe - Steak Tips

rib eye steaks

🥗Healthier: sirloin

💰Cheaper: chuck eye

Sirloin offers a leaner cut, while chuck eye is more affordable and still flavorful.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness with fewer calories, while milk + cornstarch is a budget-friendly thickener.

Thaw ribeye steaks gradually in the refrigerator for a couple of days.

Pat the steaks dry to remove surface moisture.

Let the steaks sit at room temperature for at least 20-30 minutes.

Prepare a compound butter by mixing 2 tablespoons of softened butter with half a clove of minced garlic and a couple tablespoons of chopped fresh parsley.

Roll the compound butter in plastic wrap to form a log and refrigerate or freeze until solid.

Make clarified butter by microwaving butter and spooning off the foamy top.

Mix together a seasoning blend of garlic powder, onion powder, paprika, black pepper, and kosher salt.

Preheat a cast iron grill pan over high heat for about 5 minutes.

Spread about a teaspoon of clarified butter on each side of the steaks to help with searing and seasoning adherence.

Season both sides of the steaks generously with the seasoning mixture.

Place the steaks on the hot grill pan and sear for exactly 3 minutes without touching them.

Flip the steaks and sear for another 3 minutes on the other side.

If you prefer your steak closer to medium, add an extra minute on each side.

Remove the steaks from the grill pan and cover loosely with foil, shiny side down, for exactly 5 minutes to rest.

Slice the compound butter and place it on top of the hot steaks to melt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens