The ribeye, cut from the rib primal, has long been a staple of American steakhouse culture, prized for its marbling and rich flavor. It became popular in the early 20th century as rail‑car diners and later as classic "prime rib" dishes, symbolizing indulgent, high‑quality beef.

In the Southwest, ribeye is often grilled over mesquite and served with chimichurri; in the Midwest, it may be dry‑aged and cooked on a cast‑iron griddle. New England steakhouses favor a simple butter‑baste and pepper crust, while California chefs might pair it with avocado‑lime salsa.

Classic American steakhouses serve ribeye whole, seasoned simply with salt and pepper, pan‑seared or grilled to a caramelized crust, rested, then sliced or presented whole with a side of steak‑house butter or a reduction sauce such as a red‑wine demi‑glace.

Ribeye is a go‑to for holidays like Thanksgiving, Fourth of July barbecues, and celebratory dinners such as birthdays or anniversaries, where a high‑quality cut signals a special occasion.

Dry‑brining overnight draws out moisture, then re‑absorbs it, creating a juicier interior while the uncovered rack dries the surface for a superior crust. The butter‑baste and bourbon‑mustard sauce add layers of richness not always present in a plain grilled ribeye.

Common errors include wrapping the steak tightly after salting (traps moisture), not patting it dry before searing, using too high heat that burns the crust before the interior reaches temperature, and neglecting a thermometer, which leads to over‑cooking.

Frequent flipping distributes heat more evenly and prevents one side from overheating, while butter basting supplies additional fat that speeds heat transfer, renders the steak’s own fat, and creates a uniform, golden crust.

Yes, the sauce can be prepared up to 2 days ahead. Cool it quickly, store in an airtight container in the refrigerator, and gently reheat over low heat, whisking in a little extra butter if it looks thin.

The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking techniques, detailed recipe breakdowns, and practical kitchen hacks that help home cooks achieve restaurant‑quality results.

J. Kenji López‑Alt emphasizes the underlying physics of heat transfer, dry‑brining, and precise temperature control, whereas many other channels rely more on intuition or traditional methods without explaining the science behind each step.

Kenji is known for his reverse‑sear steak method, his detailed guide to perfect pan‑seared steak, and his "Steakhouse‑Style" butter‑basted ribeye videos, all of which showcase his systematic approach to achieving optimal flavor and texture.

While a thermometer is the most reliable tool, you can gauge doneness by the firmness of the steak: a rare steak feels soft like the fleshy part of your hand, medium‑rare feels like the area between thumb and forefinger when relaxed, and well‑done feels firm like a fully extended thumb. However, Kenji recommends using a thermometer for consistency.