A massive aged ribeye seared hot and fast on the Blackstone, finished with garlic-parsley Outlaw Rub compound butter and flaky Maldon salt.

I just fired up the Blackstone for one of those cooks that instantly feels special: a massive bone-in aged ribeye sent to me by Goldensteer. From the marbling to the tenderness, this steak had full steakhouse energy before it ever hit the griddle. Once it started searing, that crust formed fast, the aroma was unreal, and I knew this one was going to be a game-changer.

To take it over the top, I coated the ribeye heavily with Golden Steer Outlaw Rub and cooked it hot and fast on the Blackstone to lock in that bold, savory crust. Then I made a custom compound butter with more Outlaw Rub, fresh garlic, parsley, and crunchy Maldon salt. When that melted butter hit the sliced steak at the end, it turned the whole board into something rich, glossy, and absolutely unforgettable.

Golden Steer Product Link

Golden Steer products — https://tr.ee/E31lThlXfM

Recipe Overview

• Cooking method: Blackstone flat-top sear
• Main protein: bone-in aged ribeye
• Flavor profile: savory, buttery, garlicky, smoky, and steakhouse-rich
• Finish: Outlaw Rub compound butter with garlic, parsley, and Maldon salt
• Best served with: hearty steakhouse-inspired sides

Ingredients

For the Ribeye

• 1 massive bone-in aged ribeye
• Golden Steer Outlaw Rub, enough for a heavy coating
• High-heat cooking oil, as needed for the Blackstone

For the Outlaw Rub Compound Butter

• Softened butter
• Golden Steer Outlaw Rub, to taste
• Fresh garlic, minced
• Fresh parsley, chopped
• Maldon salt, for crunch and finishing

Cooking Instructions

1. Season the steak

Pat the ribeye dry, then coat it generously on all sides with Golden Steer Outlaw Rub. Let it sit while the Blackstone comes up to heat so the seasoning can cling to the surface and help build a bold crust.

2. Sear hot and fast

Heat the Blackstone until it is ripping hot, then add a little high-heat oil. Lay the ribeye down and sear it hard on each side until a deep, flavorful crust forms. Because the steak is large and bone-in, use the edges and fat cap to pick up extra color, then continue cooking until it reaches your preferred doneness.

3. Make the compound butter

While the steak cooks or rests, mix softened butter with more Outlaw Rub, minced garlic, chopped parsley, and a pinch of Maldon salt. Stir until everything is evenly combined.

4. Rest and finish

Transfer the ribeye to a board and let it rest so the juices settle back into the meat. Melt the compound butter, then pour it over the steak just before slicing. Finish with a little extra Maldon salt for crunch.

Side Dish Ideas

• Twice-baked potatoes: Hollowed-out potatoes whipped with sour cream, butter, and bacon.
• Blistered Outlaw asparagus: Asparagus charred fast on the Blackstone and dusted with more Outlaw Rub.
• Sherry cream mushrooms: Mushrooms sautéed in butter with a splash of sherry wine to soak up those steak juices.
• The classic Caesar: Crisp romaine tossed in a punchy, ultra-creamy garlic dressing.

Serving Notes

This ribeye absolutely rivals a steakhouse meal, especially with that final pour of melted Outlaw Rub compound butter. Slice it thick, spoon any extra butter over the top, and serve it with your favorite sides while the crust is still hot and the center is juicy. It is the kind of cook that makes the Blackstone feel like the best seat in the steakhouse.