The Rib Eye Steak from Ruby Tuesday features a juicy, marbled cut of beef grilled to perfection, delivering a tender and flavorful experience with a savory, charred crust and a succulent, pink center.
Equipments
- Grill (charbroiler or gas grill)
- Tongs
- Meat thermometer
- Cutting board
- Chef's knife
- Plate (for resting/serving)
- Basting brush (optional)
Ingredients
- 12 oz (340g) rib eye steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter (optional, for basting)
- 2 cloves garlic, smashed (optional, for basting)
- 1 sprig fresh thyme or rosemary (optional, for basting)
The rib eye steak requires a well-marbled 12 oz cut to ensure optimal juiciness and flavor when grilled. Kosher salt and freshly ground black pepper are essential for seasoning to enhance the natural beef taste without overpowering it. Olive oil helps prevent sticking and promotes a good sear on the grill surface. Optional ingredients like unsalted butter, garlic, and fresh herbs add depth and richness when used for basting during cooking. Your copycat menu can replicate the tender, flavorful experience of Ruby Tuesday's rib eye steak by focusing on quality ingredients and precise grilling techniques.
Instructions
- Preheat the grill to high heat (450-500°F / 230-260°C).
- Pat the rib eye steak dry with paper towels.
- Brush both sides of the steak with olive oil.
- Season both sides with kosher salt and freshly ground black pepper.
- Place the steak on the preheated grill.
- Grill for 4-5 minutes on the first side (for medium-rare), without moving the steak.
- Flip the steak with tongs.
- (Optional) During the last 2 minutes, baste with melted butter, smashed garlic, and thyme/rosemary using a basting brush.
- Grill the second side for another 3-4 minutes (for medium-rare) or until the desired doneness is reached (130°F/54°C for medium-rare, measured with a meat thermometer).
- Remove the steak from the grill and transfer to a cutting board.
- Let the steak rest for 5 minutes before slicing.
- Slice against the grain and serve.
Substitution
Ruby Tuesday's Rib Eye Steak copycat recipe offers a rich, marbled beef cut that you can achieve similar results at home with a gas grill or charbroiler. If you don't have a meat thermometer, you can test doneness by touch or cutting into the steak slightly to check the pink center. When a grill isn't available, searing the steak on a heavy skillet and finishing in the oven works well to develop the desired crust and tenderness. Olive oil can be substituted with avocado or vegetable oil, and butter basting enhances flavor but is optional if avoiding dairy. Your resting period after grilling is crucial to retain juices and achieve the perfect, juicy bite.
Tips
Patting the rib eye steak dry is crucial to achieve a perfect sear and avoid steaming the meat on the grill. Use a meat thermometer to ensure your steak reaches the ideal internal temperature of 130degF (54degC) for medium-rare doneness. Resting the steak on a cutting board for at least 5 minutes redistributes the juices, making the meat more tender and flavorful. When slicing, cut against the grain to maintain tenderness and enhance your eating experience.
Nutritions
A 12 oz rib eye steak provides approximately 700 calories, rich in high-quality protein with about 60 grams per serving, supporting muscle repair and growth. It contains essential nutrients such as iron, zinc, and vitamin B12, crucial for energy production and immune function. The olive oil and butter contribute heart-healthy fats and enhance flavor without adding excessive saturated fats. When you prepare this steak, balancing portion size with vegetables can optimize your meal's nutritional profile.
Storage
To store your cooked Rib Eye Steak, wrap it tightly in aluminum foil or place it in an airtight container to maintain moisture and flavor. Refrigerate within two hours of cooking and consume within 3-4 days for optimal freshness. For longer storage, freeze the steak in a vacuum-sealed bag or freezer-safe container, ensuring it is well-protected from freezer burn.
Variation or Alternatives
You can substitute rib eye with a well-marbled New York strip or filet mignon for a different texture and flavor profile. Try marinating the steak in a mixture of soy sauce, Worcestershire sauce, and garlic for 30 minutes before grilling to enhance its savory depth. Swap out the olive oil for avocado oil if you prefer a higher smoke point suitable for grilling at high temperatures. Resting the steak wrapped loosely in foil can help retain heat while allowing juices to redistribute evenly.
Allergies
The Rib Eye Steak from Ruby Tuesday may pose an allergy risk primarily due to the garlic and butter used in basting, as some individuals are sensitive to alliums or dairy products. Cross-contamination with other allergens can occur during preparation, so informing your server about any allergies is important. Your careful communication ensures a safer dining experience tailored to your dietary needs.
Why this recipe?
Ruby Tuesday's Rib Eye Steak is favored for its rich marbling, tender texture, and robust, smoky flavor enhanced by expert seasoning and grilling techniques. The steak's juicy, melt-in-your-mouth quality delivers a premium dining experience that many crave. Making a copycat version lets you enjoy the same savory indulgence at home, customizable to your preferred doneness and seasoning. Your culinary skills can replicate this restaurant favorite, satisfying your craving with fresh, high-quality ingredients.