Step-by-Step: Creating Grilled Ribeye in Soy Butter Glaze
Elevate grilled ribeye with a buttery soy glaze for rich, umami flavors. Try our easy recipe at home!
1 thick-cut rib-eye steak
Salt and pepper, to your taste
3 tablespoons of melted butter
¼ cup of low-sodium soy sauce
- If you’re using a frozen steak, ensure it’s completely thawed before cooking. Rinse the steak under cold water and pat it dry with paper towels. Season it generously on all sides with salt and pepper to your liking. Preheat your grill to its highest setting, which means having at least three burners on full blast, and keep the lid closed for about 5-10 minutes.
- In a small bowl, combine the melted butter and soy sauce. Once the grill is hot, place the steak on it and allow it to sear for approximately 1-2 minutes. You can close the grill lid to intensify the heat and achieve a nice caramelization on the steak’s edges. After 1-2 minutes, rotate the steak 45 degrees to create attractive grill marks and continue cooking for another 1-2 minutes. Turn over the steak and replicate these procedures for the opposite side.
- Once the steak is well-seared on both sides, use your tongs to lift it and brown the edges, giving some attention to the sides of the thick-cut steak. Now, let’s apply the soy-butter glaze generously. Use a heat-resistant basting brush to coat the steak with the soy-butter mixture. Turn the steak over and apply the glaze to the opposite side. For safety, you may want to wear an oven mitt during this process, as the butter can cause significant flare-ups. This glaze will impart a perfect caramelized and charred exterior to the steak. The grill marks we emphasized earlier will provide a uniform char and color.
- Continue to generously apply the glaze to the steak until it reaches your desired level of doneness—whether rare, medium-rare, medium, etc. This usually translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, but the timing may vary based on the thickness of the steak. A more accurate test for doneness is to gently poke the steak with your tongs. If it’s soft to the touch, it’s rarer, and if it’s firmer, it’s more well-done. Simple, right?
- Remove the steak from the heat and let it rest for 10-15 minutes. We know it’s a long wait, but it will be well worth it when you slice into your steak, and it retains its delicious juices.
- Serve with extra soy-butter glaze on the side. You can either make a fresh batch or reheat the glaze you used for basting (since you applied it after the steak was cooked on the outside, it’s safe to consume after grilling).
Throughout my childhood, when my parents prepared Roast Beef with Soy Butter Glaze, we savored it in a simple yet comforting manner – accompanied by soy sauce and white rice. No extravagant frills, just a perfectly cooked medium-rare steak with a modest drizzle of soy sauce, straight from the bottle.
But… “Is it genuinely that straightforward?” The resounding answer is no. Steak paired with soy sauce, despite its typical associations, remains one of the most exquisite flavor unions. So, what’s the plan? Following the tradition of renowned steakhouses that often serve steaks adorned with melted butter, we’ve embarked on the journey of crafting thick-cut, bone-in ribeye steaks grilled to perfection and glazed with soy butter. This luscious glaze is generously brushed onto the steak while it’s on the grill, and it accompanies your meal, enhancing the already mouthwatering, exquisitely caramelized, and subtly charred steak.
The pairing of soy sauce and butter has a cherished history on this culinary blog (refer to our Soy Sauce Avocado Pasta with Shrimp and Shiitake Tortellini with Soy Cream Sauce for evidence), and our Roast Beef recipe, complemented by this delectable buttery soy glaze, perpetuates the delightful umami-filled essence of this remarkable combination.