Prime Ribeye Steak from Morton's Steakhouse features a tender, marbled cut of beef, expertly seasoned and char-grilled to perfection, showcasing a juicy, smoky crust with a succulent, pink center for a rich and flavorful dining experience.
Equipments
- Grill (Charcoal or Gas)
- Grill brush
- Tongs
- Meat thermometer
- Cutting board
- Chef’s knife
- Small bowl (for seasoning)
- Basting brush (optional)
- Aluminum foil (optional for resting)
- Plate (for serving)
Ingredients
- 2 bone-in ribeye steaks (each about 1½ inches thick, ~16 oz each)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil (or canola oil)
- 2 tablespoons unsalted butter
- 2-3 garlic cloves
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
When preparing Prime Ribeye Steak, using bone-in cuts around 1 1/2 inches thick ensures optimal juiciness and flavor retention during grilling. Season generously with kosher salt and freshly ground black pepper to enhance the beef's natural taste. Fresh herbs like rosemary and thyme, along with garlic, provide aromatic depth when combined with unsalted butter during basting. Maintaining the grill temperature and using a meat thermometer guarantees a perfectly cooked, succulent center. Your next steak dinner will closely replicate the rich, smoky flavors of the Prime Ribeye Steak from Morton's Steakhouse copycat menu.
Instructions
- Preheat grill to high heat (about 450-500°F).
- Clean grill grates with grill brush.
- Pat ribeye steaks dry with paper towels.
- Generously season both sides of steaks with kosher salt and freshly ground black pepper.
- Let steaks sit at room temperature for 30-45 minutes.
- Lightly coat steaks with vegetable (or canola) oil on both sides.
- Place steaks on hot grill, over direct heat.
- Sear for 4-5 minutes on the first side without moving.
- Flip steaks with tongs.
- Sear for another 3-4 minutes on the second side.
- Move steaks to indirect heat if needed; continue grilling to desired doneness (medium-rare: remove at 125-130°F internal).
- While grilling, melt butter in a small bowl; add smashed garlic cloves, rosemary, and thyme.
- Baste steaks with herbed butter using basting brush (optional).
- Check steaks with meat thermometer for desired doneness.
- Remove steaks from grill; transfer to cutting board.
- Tent loosely with aluminum foil; let rest for 5-10 minutes.
- Slice against the grain with chef’s knife.
- Serve on plate; optionally pour extra herbed butter over steak.
Substitution
Prime Ribeye Steak from Morton's Steakhouse copycat menu requires precise seasoning and grilling to achieve its signature smoky crust and tender interior. You can substitute fresh rosemary and thyme with dried herbs if fresh ones are unavailable, but reduce the quantity by half for optimal flavor. If a grill is not accessible, a cast-iron skillet can be used to sear the steaks, ensuring a similar crust by using high heat and finishing in the oven if needed. Using a meat thermometer guarantees the perfect medium-rare doneness, typically at 130-135degF (54-57degC). Resting the steak under aluminum foil for 5-10 minutes before slicing enhances juiciness and tenderness.
Tips
Ensure your ribeye steaks come to room temperature before grilling to promote even cooking and enhance tenderness. Use a meat thermometer to accurately check internal temperature, aiming for 125-130degF for perfect medium-rare doneness. Rest steaks tented loosely with foil for 5-10 minutes after grilling to redistribute juices and maintain moisture. When slicing, always cut against the grain to maximize tenderness and optimize your eating experience.
Nutritions
Prime Ribeye Steak from Morton's Steakhouse offers a nutrient-dense source of high-quality protein essential for muscle repair and growth. Each 16 oz bone-in ribeye contains approximately 1100 calories, with rich amounts of saturated fat due to marbling, contributing to flavor and energy. The steak also provides important micronutrients such as iron, zinc, and B vitamins, supporting immune function and energy metabolism. To optimize your nutrient intake, pair the steak with fresh herbs like rosemary and thyme, which deliver antioxidants while enhancing taste.
Storage
To store your Prime Ribeye Steak from Morton's Steakhouse, wrap it tightly in aluminum foil or place it in an airtight container to preserve its juiciness and prevent contamination. Refrigerate at or below 40degF within two hours of grilling, where it can remain safe and flavorful for up to 3-4 days. For longer storage, freeze the steak in a vacuum-sealed bag to maintain tenderness and taste for up to 3 months.
Variation or Alternatives
For a variation, substitute fresh rosemary and thyme with a smoked paprika and cayenne pepper rub to add a spicy, smoky flavor profile to your ribeye. Instead of basting with herbed butter, you can marinate the steaks for 1-2 hours in a mixture of soy sauce, garlic, and Worcestershire sauce to enhance umami and tenderness. Use a cast-iron skillet for searing if you prefer indoor cooking, ensuring a crusty exterior by preheating the skillet until very hot before adding the steaks. You might rest your steak wrapped in parchment paper instead of aluminum foil to retain juiciness while avoiding any metallic taste.
Allergies
Prime Ribeye Steak from Morton's Steakhouse contains no common allergens like nuts or dairy in its primary seasoning, but the use of unsalted butter introduces dairy, which may trigger allergic reactions for those with lactose intolerance or dairy allergies. The vegetable or canola oil is generally safe but could pose a risk for individuals with specific seed oil sensitivities. Your dinner experience should consider these ingredients if you have known allergies to dairy or oils.
Why this recipe?
Morton's Steakhouse Prime Ribeye Steak offers a rich marbling of USDA Prime beef, delivering exceptional tenderness and robust flavor that steak enthusiasts crave. The expert dry-aging process intensifies the meat's natural flavors, making every bite juicy and savory. You can replicate this premium dining experience at home by following a copycat recipe that emphasizes quality cuts and precise seasoning techniques. Trying your hand at this iconic dish lets you enjoy restaurant-quality steak while customizing it to your personal taste.