These umami butter grilled ribeye steaks pair juicy, two-zone grilled ribeyes with a rich homemade compound butter. You season the steaks, grill them to a perfect medium-rare, and top each one with umami butter. On the side, crispy fried potato wedges get tossed in the same butter, Parmesan, and parsley. The steaks sear hot, then finish over indirect heat to your target temperature. This recipe serves 3 from three 8 to 10 ounce ribeyes. Together, they make a steakhouse meal at home.
About This Steakhouse Meal
Ribeye and Umami Butter Seasoning
These grilled ribeye steaks start with a well-marbled cut. Ribeye has rich fat that keeps it juicy on the grill. Season each steak generously with PS Seasoning Umami Butter Seasoning. Any good steak seasoning works if you prefer another. The seasoning builds a savory crust as the steaks sear. As a result, you get deep flavor before the butter even goes on.
What Is Umami Compound Butter
A compound butter is softened butter mixed with seasonings. For these grilled ribeye steaks, it adds a savory, buttery finish. You blend butter with umami seasoning, parsley, and garlic. The butter melts over the hot steak and coats every slice. It also seasons the potato wedges later. As a result, one butter ties the whole meal together.
The Umami Compound Butter
Making the Butter
Make the compound butter before you grill. In a small bowl, combine the softened butter and umami seasoning. Then add the chopped parsley and minced garlic. Mix until everything is evenly blended. Refrigerate the butter until you are ready to use it. As a result, it firms up and holds its shape on the hot steak.
Two Jobs for One Butter
This umami butter does double duty in the meal. First, you top each grilled steak with a generous spoonful. Second, you toss a tablespoon with the fried potato wedges. The butter melts into both and carries the same flavor. As a result, the steak and the sides taste connected. Make a little extra if you want more for the table.
Crispy Parmesan Potato Wedges
Parboil Then Fry
Crispy wedges start with a parboil before the fry. Cut the russet potatoes into wedges first. Then parboil them in salted water for about 5 minutes. Drain the wedges and dry them on a wire rack. Drying is the key to a crispy exterior. As a result, the wedges crisp up instead of steaming in the oil.
Tossing with Butter and Parmesan
Heat your oil to 350°F for frying. Then deep fry the wedges until golden brown, about 6 to 8 minutes. Transfer them to a bowl right away. Toss them with a tablespoon of the umami butter while hot. Add freshly grated Parmesan, parsley, and more seasoning. As a result, the cheese melts slightly and clings to every wedge.
Grilling the Ribeye Steaks
Two-Zone Searing
Set up your grill for two-zone cooking before you grill the ribeye steaks. Sear the steaks over direct high heat for 1 to 2 minutes per side. Sear the edges too for a full crust. Then move them to the indirect side to finish. This builds a crust without overcooking the inside. As a result, the grilled ribeye steaks cook evenly to your target.
Steak Doneness Temperatures
Cook the grilled ribeye steaks to your preferred doneness. Rare runs 120 to 125°F, and medium-rare runs 125 to 130°F. Medium is 135 to 140°F, and medium-well is 145 to 150°F. For a perfect medium-rare, pull the steaks at 125°F. Note that the USDA recommends 145°F for beef. Carryover during the rest raises the temperature a few degrees, so cook to your comfort level.
Resting and Serving
Butter and Rest
Top each of the grilled ribeye steaks with a spoonful of umami butter. Then let the steaks rest for 5 minutes before slicing. Resting lets the juices settle back into the meat. Meanwhile, the butter melts down over the surface. The internal temperature also rises slightly during the rest. As a result, the steaks stay juicy when you slice them.
Plating the Meal
Slice the grilled ribeye steaks against the grain for tender bites. Then plate them next to the crispy Parmesan potato wedges. Spoon any extra umami butter over the top. The rich steak and buttery wedges share the same flavor. Serve right away while everything is hot. Together, they deliver a steakhouse dinner from your own grill.
Step-by-Step: How to Make Umami Butter Grilled Ribeye Steaks
Step 1: Season the Steaks and Make the Butter
Season both sides of the ribeye steaks generously with PS Seasoning Umami Butter Seasoning, then set aside. In a small bowl, combine the softened butter, umami seasoning, chopped parsley, and minced garlic. Mix well and refrigerate until ready to use.
Step 2: Prep and Parboil the Potatoes
Cut the russet potatoes into wedges and parboil them in salted boiling water for about 5 minutes. Drain and place them on a wire rack to cool and dry completely, which helps create an extra crispy exterior.
Step 3: Fry and Toss the Wedges
Heat oil to 350°F and deep fry the wedges until golden brown and crispy, about 6 to 8 minutes. Transfer to a bowl and immediately toss with 1 tablespoon of the umami compound butter, freshly grated Parmesan, chopped parsley, and additional seasoning to taste.
Step 4: Grill the Ribeyes
Preheat your grill for two-zone cooking. Sear the steaks over direct high heat for 1 to 2 minutes per side, searing the edges as well. Then move them to indirect heat to finish.
Step 5: Cook to Temperature
Continue cooking until the steaks reach your desired internal temperature. For a perfect medium-rare, pull them at 125°F. Rare runs 120 to 125°F, medium 135 to 140°F, medium-well 145 to 150°F, and well done 155°F and up.
Step 6: Rest and Serve
Top each steak with a generous spoonful of the umami compound butter and let rest for 5 minutes before slicing. Serve alongside the crispy Parmesan potato wedges.
Umami Butter Grilled Ribeye Steaks — FAQ
Common questions about the steaks, the butter, and the wedges.
Steak & Butter
Medium-rare runs about 125 to 130°F. This recipe pulls the steaks at 125°F for a perfect medium-rare after resting. The USDA recommends 145°F for beef, so cook to your comfort level. Carryover during the rest raises the temperature a few degrees.
Two-zone grilling sets up one hot side and one cooler side. You sear the steaks over direct high heat, then move them to the indirect side to finish. This gives you a hard crust without overcooking the center.
It is softened butter blended with umami seasoning, parsley, and garlic. You chill it, then melt a spoonful over each hot steak and toss a little with the wedges. One butter seasons the whole plate.
Yes. The recipe uses PS Seasoning Umami Butter Seasoning, but any good steak seasoning works. A simple salt, pepper, and garlic blend is a solid fallback. Just use the same seasoning in the compound butter for a consistent flavor.
Wedges & Serving
The trick is to parboil, then dry, then fry. Parboil the wedges for about 5 minutes, drain them, and let them dry fully on a wire rack. Dry potatoes crisp up in the oil instead of steaming. Frying at 350°F finishes the job.
Yes, though the texture is a little less crisp than deep frying. After parboiling and drying, toss the wedges in oil and bake around 425°F or air fry until golden, flipping partway. Then toss with the umami butter and Parmesan as usual.
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