Steak House Grilled Rib Eye with Flavored Butter

Great Meat Dishes of The World: Steak House Grilled Rib Eye with Flavored Butter

  Why is it that so often the steaks served in steak houses taste better than those we grill at home? The answer is not restaurateurs’ access to USDA Prime beef, because, in fact, most of them serve USDA Choice, just like you can buy at any good supermarket. The secret lies in the correct seasoning, the grilling technique, and the final flavor enhancements. For a really great steak, cooked perfectly rare or mediumrare on the inside and nicely seared and deep brown on the outside, start with a thick steak, 2½ to 3 inches thick, and let it warm for 2 hours at room temperature before grilling. A thick steak ensures that the exterior has a chance to develop a beautifully brown crust before the interior becomes overcooked, and bringing the meat to room temperature makes for even cooking and a rosy hue throughout. Don’t skimp on the salt and pepper when you season the steak before cooking. The robust flavor of beef calls for a good dose of both.

Steak House Grilled Rib Eye with Flavored Butter

  Grilling a thick steak requires a two-step process: searing it directly over the fire and finishing it in a covered grill away from the fire (indirect grilling or grill-roasting —basically the same as roasting). Once your steak is cooked, you must resist the urge to cut into it right away: Let it rest for 10 minutes with a few pats of flavored butter melting over it. As far as what cut to choose, I prefer a bone-in rib eye because of its great beefy flavor and the added enjoyment of a bone to gnaw on. If you prefer another favorite steakhouse cut—porterhouse, T-bone, New York strip, top sirloin, or fillet— see the directions for alternative cuts on.

4 to 610 minutes

Ingredients :

  1. 2 teaspoons extra-virgin olive oil
  2. 1 2½- to 3-inch-thick bone-in rib-eye steak (2½-3 pounds)
  3. 1½ teaspoons salt
  4. 1 teaspoon freshly ground black pepper Flavored Butter.

Instructions :

1. Rub the oil on both sides of the steak. Season generously with ¾ teaspoon of the salt and ½ teaspoon of the pepper on each side. Place the steak on a platter and let it rest at room temperature (66°F to 72°F) for 2 hours. The internal temperature of the steak should come up to 50°F to 60°F
2. Set up a charcoal or gas grill for indirect grilling see.
3. Lightly oil the grill. Place the steak directly over the hot coals or fire and grill for 2 to 3 minutes, or until the steak is deep brown. If flare-ups arise, move the steak to the section of the grill with no fire and wait for the flare-ups to subside, then return the steak to the heat and continue searing it. Turn and sear the other side for 2 to 3 minutes, or until deeply brown but not burned.
4. Once the steak is nicely seared, move it to the section of the grill with no fire, with the bone facing the heat (this helps protect the steak from burning). Cover the grill and grill-roast for 10 to 15 minutes, or until the internal temperature reaches 120°F to 125°F for rare (my preference), 125°F to 130°F for mediumrare, or 130°F to 135°F for medium. Transfer the steak to a warm serving platter and let rest for 10 minutes, loosely covered with aluminum foil. After 5 minutes, place three ¼-inch-thick pats of the flavored butter on the meat. The temperature of the steak will rise 10 to 15 degrees as it rests.
5. Cut the meat from the bone and slice crosswise into ½-inch-thick slices. Serve at once, spooning some of the melted butter over the slices.

Alternative Cuts: The classic steak house cuts are porterhouse, T-bone, New York strip, top sirloin, and fillet. To serve 4 people, buy 2 to 3 pounds total: four 3-inch-thick fillet steaks, two 2-inch-thick New York strips, or one 2½- to 3- inch-thick porterhouse, T-bone, or top sirloin. Begin checking the internal temperature after about 10 minutes of covered grilling. Fillet steaks will take the least amount of time and porterhouse and T-bones the most.

Cook’s Note :

  Two hours may seem a long time to leave a piece of meat out at room temperature, but if you start with a refrigerated steak at 38°F and your kitchen has an ambient temperature of 68°F, the center of the meat will take quite a while to warm up. For more details, see

Re-creating the Steak House Experience at Home :

  No steak house experience would be complete without a crisp, cool iceberg lettuce wedge with a great blue cheese dressing, rich and cheesy twice-baked potatoes, and a green vegetable, such as broccolini.
Other recipes Main Dishes : Here
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