Grilled ribeye steak

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Grilled ribeye steak

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!





Preparation method

  • Clean the ribeye and cut it into steaks.
  • Season with salt and pepper and rub with oil.
  • Grill on a hot griddle, turning the steaks to create a criss-cross pattern on the meat.
  • Leave the ribeye to rest for five minutes before serving. 

Serving suggestions

  • With roasted vine tomatoes and basil sauce.
  • Serve the classic way with beurre Maître d'hôtel or another herb butter.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine, etc.

Previous page