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What would you season your ribeye with?

I am in the mood for a big thick Ribeye tonight and I thought rather than doing the same old thing, I would check in with CH to see if anyone had any special secrets or suggestions for marinating/seasoning this bad boy up tonight? All suggestions welcome. Cheers!

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  1. I have an excellent Bourbon Street marinade that I use with ribeyes, but it is best if you let it sit overnight. Let me know if you want it.

    3 Replies
    1. re: danhole

      I use Montreal Steak Seasoning.

      1. re: danhole

        yes of course. This certainly won't be the last time I grill up a steak.

        1. re: mac8111

          Here is a link to the recipe:


          I know it says strip steaks, but it really doesn't matter as long as long as it is a tender cut. I also use more garlic than it is called for and marinate it overnight. If you make more than called for, and reserve some on the side, you have a wonderful sauce to dip into!

      2. Depends on what your "same old thing" is...I usually do olive oil with sea salt / cracked black pepper / little garlic powder and sometimes some lime pepper if I serving it with sides that have citrus in them.

        1 Reply
        1. re: gatorfoodie

          usually the standard is sea salt/cracked pepper/ just a touch of Fiesta Steahouse Seasoning.

        2. Soy sauce, garlic powder, black pepper, olive oil. Maybe a little smoked paprika (which I've recently been putting on a lot of things, with good results).

          1. I like to pan fry my ribeyes in a cast iron skillet with some worchester sauce and butter, not too high so as to not burn the butter and then pour the sauce over the done steak. You can also do with some chopped onions and mushrooms.

            1. Any good cut of steak, IMO, should stand pretty much on its own without a lot of seasoning; that being said, I usually season mine with kosher salt and fresh cracked pepper with a splash of extra virgin olive oil when it comes off the grill.

              2 Replies
                1. re: bakerboyz

                  double ditto...I guess if you get ribeyes from some supermarkets that aren't very tasty, you'd throw stuff on it, but if you get Choice, it's tasty enough to not need anything except basic salt/pepper and olive oil...

                2. jfood also votes for Montreal Seasoning

                  1 Reply
                  1. re: jfood

                    If I put anything on a steak, it's a little Montreal.

                  2. i tend to like using just salt and pepper. searing it, then put it in the oven for a bit. take it out then through a ton of butter into the pan with some fresh thyme and spoon the butter over the ribeye until done. very classic french technique.

                    1. I agree with the Montreal Seasoning. I use it on almost anything that calls for salt and pepper. I like to season the steaks with it and let them come up to room temperature. Into a hot skillet, I add a few Tbs. of olive oil and the same amount of butter. Depending upon their thickness, I pan fry them for five to seven minutes on a side for medium. I then remove the steaks and tent them with foil or put them into a warm oven. I pour off all of the oil/butter except about a Tbs. or so. Then I deglaze the pan with dry Marsala wine and let it reduce a bit. I finish it with a pad of butter. I like to plate the steaks on a warm platter. I put a piece of buttered toast under the steak and pour the wine sauce over it. The toast soaks up and holds the sauce.

                      If I have canned or fresh mushrooms on hand, I’ll sauté them with finely chopped onions or shallots with a little (okay a lot) of garlic in the pan before adding the Marsala.

                      1. marinade in red wine and soy sauce (50/50). some montreal seasoning wouldn't hurt

                        1. I make my own steak seasoning that goes on after a massage with some extra v.

                          It's great.

                          Other than that, I'd mess around with some sesame oil and garlic chili paste. Not the hot stuff the saltier stuff. Probably some mirin as well.