Grilled Ribeye Recipe with Spicy Mustard Sauce

This grilled ribeye recipe pairs rich, marbled beef with a bold, spicy mustard sauce that cuts through the fat in all the right ways. Fast, flavorful, and designed for anyone who wants a restaurant-worthy steak with minimal fuss and maximum payoff.

Course Main Course Beef

Cuisine American

Prep Time 10

Cook Time 12

Resting time 10

Total Time 10

Servings

Calories 522kcal

Author Lea Ann Brown

Ingredients

4 Ribeye Steaks
3 Tablespoons Spicy Brown Mustard
¼ Cup Ketchup
1 Tablespoon Mayonnaise
2 teaspoons Steak Sauce
2 teaspoons Worchestershire Sauce
1 dash Hot Sauce

Instructions

For the mustard sauce: Whisk all ingredients together in a small bowl. Set aside.
Season the steaks. We like to use Montreal Steak Seasoning, or simply use salt and pepper. Or for a real treat, try one of our favorite pepper blends, Savory Spicy Whiskey Barrel Smoked Black Pepper.
Heat grill to 500 degrees, then turn down the heat to 350.
Place steaks on the hot grates and cook, turning once. Cook until a meat thermometer registers 135 degrees for medium rare (recommended) 150 degrees for medium.

Notes

Tips For Success:

Let the steak come to room temperature before grilling. A room temperature ribeye steak will grill more evenly.
Pat the ribeyes dry before placing it on the grill. A drier steak will result in a better crust, which is called Maillard reaction. It's what's brings that toasty smoky flavor that we all desire in a perfectly grilled steak.
Resting: Don't skip the resting period for the steak. Lightly tented with foil, allows the juices to redistribute. This prevents the juices from running all over the plate or platter when slices.
Presentation Tip: Transfer the spicy mustard sauce to a squeeze bottle and squeeze dots of increasing size on each plate. Arrange sliced steak and grilled new red potatoes on the plates. Garnish with scallions or chives.

Nutrition