Ribeye steaks are slathered in mustard and rosemary and then marinated before being grilled to perfection. Obviously, you have to like both mustard and rosemary in order for this to be phenomenal mustard and rosemary grilled ribeye (to you). Feel free to substitute another herb for the rosemary, and as crazy as it sounds, mayonnaise for the mustard. The mayo will melt away as you cook the ribeye steak.

I know, I know, steak just needs salt. OK, maybe salt and pepper. OK, OK, maybe salt, pepper and garlic. OK, so maybe it doesn’t need much. Listen, I love a steak with just some SPG (salt, pepper, garlic), but let’s face it, there are thousands of ways to make a great steak. And while I love a simply seasoned steak, I also love pushing the boundaries of traditional steak seasoning and accoutrements. Like blackened steak because I love steak and I love spicy. Or steak chimichurri because I love steak and I love chimi (which pairs soooooo well with steak). Or topping NY strip steaks with roasted bone marrow (aka cowboy butter aka meat butter).

Mustard and Rosemary Grilled Ribeye Ingredients

• 2 rib eye steaks, approximately
• 1/3 cup whole grain mustard
• 1/3 cup Dijon mustard
• 1/4 cup fresh rosemary, chopped (reserve a sprig for chopped rosemary for garnish)
• 1/4 cup fresh parsley, chopped
• 1/2 cup olive oil (reserve some for garnish)
• 3-4 cloves fresh garlic, minced (approximately 2 tablespoons)
• Salt & pepper

In a large bowl, whisk together all the ingredients except for the steaks until all the ingredients are blended through. Add the steaks and allow the ribeyes to marinate for an hour on the counter. If you want to pack even more flavor into each grilled ribeye, place the bowl with the mustard and rosemary and the ribeyes in the fridge for up to 12 hours. But only do so if you really, really love both mustard and rosemary.

After the steaks have marinated as long as you want to, preheat the grill for two zone grilling. With one side hot and one side cool. The grill grates on the hot side need to be 400F-450F or hotter.

How Long to Grill Ribeye

Start with a two zone grilling surface with a hot side and a cool side. The grill grates need to be at 400F-450F degrees on the hot side. Sear the steaks 3-4 minutes, rotate 45 degrees and sear another 3-4 minutes before flipping over and repeating the process which will be 6-8 minutes on each side to get to 125F which is the steak temp for a rare steak. If you prefer a grilled ribeye cooked beyond rare, then slide it over to the cool side of the grill and close the lid to bake the steak. In 6-10 minutes, the steak will be medium rare. Another 6-10 minutes and it will be medium and so on. These are guidelines as the heat of the fire, mass of the steak and a slew of other issues can make this longer or shorter which is why we always say to cook to temp and not time.

Considering how expensive steak is in general, and ribeye steak in particular, I highly recommend a probe thermometer (this is the one we use, and the only one we use) and to follow this steak temp chart below:

Steak Temps

• Rare Steak Temp: 120F-125F
• Medium Rare Steak Temp: 130F-135F
• Medium Steak Temp: 140F-145F
• Med. Well Steak Temp: 150F-155F
• Well Done Steak Temp: 160F or more, but seriously, just order the chicken

Starting at the 2 o’clock position, grill steaks for 3-4 minutes until we have some good grill marks. Then rotate the steaks to the 10 o’clock position and grill for another 3-4 minutes until there are good cross hatch grill marks:

Flip steaks and repeat process until the internal temperature is 125F for rare:

If you want to cook more than rare, slide the steak over to the cool side of the grill and close the lid until the grilled ribeye has reached your desired doneness.

Remove the grilled ribeyes from the cooker and allow them to rest for 4-5 minutes.

Slice the steak on the platter and garnish with more fresh rosemary and a drizzle of olive oil:

Mustard and Rosemary Grilled Ribeye Recap

If you dig mustard and rosemary, this grilled ribeye will blow your mind. Those two ingredients can be polarizing, so use this steak recipe as a guide and swap out the mustard for mayo, or rosemary for another herb. Oil and herbs you prefer is another option. Experiment. The method is sound.

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