20 Rib Eye Steak Recipes to Master
Rich rib eye steak lends itself to all kinds of delicious recipes. You can enjoy it in beef tartare (better yet, served with smoked oyster aioli), grill it until it’s medium-rare and pair it with sweet gorgonzola butter, and pull off steakhouse-style rib eyes with the help of salt and time. Rib eye is also one of the stars in this steak-and-shrimp hot pot recipe, and it pairs beautifully with celery on the grill, too. Read on for those recipes, and many more ways to prepare rib eye steak.
Steakhouse-Style Rib Eyes
Rich cuts of meat, like a bone-in rib eye, benefit from a dry brine and air dry, which concentrates its flavor. Seasoning ahead of time increases iron-y notes in prime-graded cuts of meat and breaks down the connective tissue, resulting in an especially juicy steak.
Rib Eye Steaks with Grilled Radicchio
The key to extra-juicy rib eye steaks, according to chef Renee Erickson, is to baste them with butter while they sear. She also uses her rich anchovy-cumin butter to baste roast salmon and spreads it on tartines with radish slices.
Rib Eye and Radishes in Bagna Cauda Butter
The trick to this amazingly delicious steak by Kay Chun is basting it with garlicky anchovy butter while it roasts.
Rib Eye Steaks with Togarashi-Lime Butter
These rib eye steaks from Seattle chef Renee Erickson are pan-roasted in a cast-iron skillet and basted with butter as they cook for an incredible caramelized crust.
Butter-Basted Rib Eye Steaks
Rib eye steak can seem intimidating to cook, but this dish couldn't be more simple. Based on a recipe from Alain Ducasse, this method has essentially two parts: seasoning the meat well and letting it stand at room temperature for at least half an hour, and then cooking the steaks in a hot cast-iron skillet. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme, and garlic that's already in the skillet, so they're crusty outside and richly flavored.
Grilled Rib Eye Steaks with Apple-Radish Vinaigrette
A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W's Justin Chapple.
Rib Eye with Brussels Sprouts and Stout Cream Sauce
This intense sauce is thickened with bread and enriched with dark stout. It's great on any steak, particularly a thick cut like this rib eye. Also accompanying the beef: a hearty mix of sauteed onions and brussels sprouts.
For this shabu-shabu, you’ll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice.
Steak Au Poivre with Red Wine Pan Sauce
Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce. Trim the steak of large pieces of fat and tie it into a round for even cooking.
Bone-In Rib Eye Steaks with Onion Jam
The combination of tangy-sweet jam and garlicky, buttery meat is irresistible. New York City chef Dan Kluger says the trick to grilling perfect steak is starting the meat at room temperature and turning it often so it cooks evenly.
Bulgogi-Style Pepper Steak Sandwiches
These fast hoagies from Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers, and onions in a tasty mix of soy sauce, garlic, and ginger before grilling.
Steak Tartare with Smoked Oyster Aioli
To make this steak tartare, you’ll need both flatiron steak and boneless rib eye. Freeze the beef until it’s just firm (about 15 minutes) before you dice.
The surprise in this dish is celery, which is actually perfect for skewering and grilling. It becomes deliciously crisp and tender, making it the ideal partner for rich and fatty rib eye steaks.
Steak Burgers with au Poivre Special Sauce
These burgers are made with a mix of boneless beef chuck and boneless rib eye steak. Homemade au poivre special sauce, flavored with briny green peppercorns and cornichons, cognac, chives, lemon juice, shallot, and salt adds the finishing touch.
Double-Cut Rib Eye with Sweet Gorgonzola Butter
To celebrate summer, 2002 BNC Suzanne Tracht says, “this juicy, sweet combo of Gorgonzola and beef alongside fresh heirloom tomatoes is how I kick off the outdoor months.” A two-rib prime rib eye mini-roast makes it easy to light up the grill.
Grilled Wagyu Rib Eye with Roasted Fig Miso
Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled Wagyu a hit of savory, lightly sweet flavor from the roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried. Just make sure to thaw them beforehand for the best texture.
Steak-and-Shrimp Hot Pot
Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook the vegetables; meats; and, eventually, noodles throughout the night.
Rib Eye Aguachile
“We're simply saucing a seared piece of well-marbled rib eye (still raw in the center) with a cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza,” Marcela Valladolid writes of her recipe for rib eye aguachile.
Dry-Aged Rib Eyes with Burgundy-Truffle Sauce
The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.
Prakas' Rib Eye
Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this Night + Market recipe by Kris Yenbamroong, who named the dish for his father, Prakas. Quickly searing the steaks allows them to develop a dark, flavorful crust before resting, slicing, and finishing them in the pan sauce, where they absorb even more flavor and cook to a perfect medium-rare.