A beautifully cooked ribeye is one of my favorite things, embodying the perfect blend of flavor and tenderness. I don’t believe in hiding a good steak under a complicated marinade. A simple mix of Worcestershire sauce, high-quality olive oil, salt, freshly cracked black pepper, and garlic powder is all I need. The Ninja Woodfire grill enhances this simplicity, making it easy to achieve that lovely browned exterior while keeping the inside juicy and flavorful. The convenience of controlling the temperature allows for a consistent cook every time, ensuring that the ribeye is done to perfection.

How Did I prep these Ribeye Steaks for the grill?

To prep my thick-cut ribeyes for grilling, I pierced the meat gently with a fork to allow the seasoning to penetrate. After that, I poured on some Worcestershire sauce, which adds a savory depth, and let the steaks sit for about an hour to come to room temperature. This step is crucial for even cooking. Once they reached room temperature, I brushed on a bit of olive oil and sprinkled my seasonings generously. It’s essential to cover all surfaces of the steak for optimal flavor. Because my ribeyes were particularly thick, I monitored the internal temperature with a meat thermometer rather than relying solely on cooking time, which can vary widely based on thickness and grill heat.

We savored these delicious ribeye steaks for dinner, and I couldn’t resist saving the leftovers for the best steak quesadillas the following day. Nothing goes to waste in my kitchen! I love transforming leftover steak into new dishes, and ribeye is particularly versatile due to its rich flavor and tenderness, making it ideal for quesadillas, salads, or even breakfast hashes. It’s satisfying to know that a single meal can inspire creative leftovers.

How did we cook the steaks?

For cooking the steaks, I opted for my Ninja Woodfire grill set to 400°F. The result was a perfectly seared steak with a dark, caramelized crust encasing a rosy center, brimming with juices. To elevate the flavor even more, I added a few pats of butter on top of the hot steak just before serving. This simple addition melts into the meat, enriching it with a luscious flavor that complements the natural taste of the ribeye beautifully.

My thick ribeye steak required about 3 minutes on the first side and another 2 minutes after flipping. It’s important to remember that cooking times can differ based on the thickness of the meat and the specific grill settings. I recommend using a meat thermometer to ensure the steak is perfectly cooked to your liking. I pulled this ribeye at an internal temperature of about 128°F for medium-rare. After cooking, letting it rest is crucial; this allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.

Big Flavor Without the Mess — My Ninja Woodfire Grill

absolutely love my Ninja Woodfire Grill! It gives me that wonderful smoky, wood-fired flavor without the mess and fuss of a traditional charcoal or wood-burning grill. It’s electric, compact, and perfect for outdoor cooking on patios, terraces, or at vacation homes where traditional grilling isn’t practical.

Living in a condo in Cabo San Lucas, I appreciate being able to grill, smoke, roast, and air fry without needing a full outdoor kitchen. From perfectly cooked steaks and juicy chicken to slow-smoked meats and roasted vegetables, this little powerhouse has become one of my favorite cooking tools.

Wonderful leftovers!

And that ribeye kept on giving! Some of the leftovers were repurposed into mouthwatering quesadillas filled with sautéed poblano peppers and Monterey Jack cheese, creating a fantastic flavor combination. I still had enough ribeye left over for a hearty breakfast hash the next morning, featuring diced potatoes and eggs. That’s the beauty of cooking with a ribeye—one beautiful steak can be enjoyed in multiple ways, reducing waste and maximizing flavor.

Need another quesadilla Recipe? Here’s a link! love this breakfast quesadilla!

If you’re looking for another delicious quesadilla recipe, I highly recommend checking out my easy breakfast quesadilla! It’s a quick and satisfying meal that can feature a variety of fillings, making it a perfect choice for using up leftovers. Enjoy experimenting with different ingredients and creating your own versions!

Here’s the recipe for these delicious steaks:

Ninja Woodfire Ribeye with Worcestershire and Butter

A good ribeye doesn’t need much, and this is the way I’ve seasoned mine for years: Worcestershire sauce, olive oil, salt, black pepper, and garlic powder. Simple ingredients that let that beautiful beef shine.

I pierce the steak all over with a fork, pour Worcestershire over it, and let it sit a few minutes. Then I coat both sides with olive oil and add my seasonings.

This time I cooked it on my Ninja Woodfire at 400°F. The steak had a dark crust, a rosy center, and plenty of juices. A few pats of butter over the hot steak were the finishing touch.

My thick ribeye took about 3 minutes on the first side and another 2 after flipping. But thickness makes a difference, so don’t let the clock make the decision for you. I used my thermometer and pulled this one at about 128°F, then let it rest before slicing.

And that ribeye kept on giving! Some of the leftovers became quesadillas with poblano and Monterey Jack, and I still have enough for breakfast hash tomorrow. That’s my kind of cooking—one beautiful steak, enjoyed several ways.

The recipe

Ingredients

• Thick-cut ribeye steak or steaks
• Worcestershire sauce, enough to coat both sides
• Extra-virgin olive oil, enough for a light coating
• Salt, to taste
• Freshly ground black pepper, to taste
• Garlic powder, to taste
• Butter, a few pats for finishing

Instructions

1. Season the steak. Pierce the ribeye all over with a fork. Pour Worcestershire sauce over both sides and let it sit for a few minutes.
2. Add oil and seasonings. Lightly coat both sides with olive oil. Season with salt, black pepper, and garlic powder. Let it stand briefly while you prepare the grill; there’s no need to wait for the center to reach room temperature.
3. Preheat the grill. Set the Ninja Woodfire to Grill at 400°F and allow it to finish preheating.
4. Grill. Place the ribeye on the hot grill. Cook for about 3 minutes on the first side, then flip and cook about 2 minutes more. These are starting estimates from my cook—your steak may need longer depending on its thickness and starting temperature.
5. Check the center. Insert an instant-read thermometer into the thickest part, avoiding bone and large pockets of fat. I pulled mine at approximately 128°F for the rosy center shown in the video. The temperature continues rising during the rest.
6. Butter and rest. Transfer to a cutting board and top with a few pats of butter. Let rest for about 5–10 minutes before slicing.
7. Serve. Slice across the grain where possible and spoon the buttery board juices over the meat.

Getting a feel for doneness

Gently pressing the center can give you a clue:

• Rare: Very soft, with little resistance.
• Medium-rare: Soft and springy, with a little resistance.
• Medium: Firmer, but still yielding.
• Medium-well: Firm, with only a little give.
• Well-done: Very firm, with little give.

Touch takes practice and varies with the steak. Use it as another clue, with your thermometer as the main guide.

A note about temperature: My 128°F pull temperature reflects how I cooked this steak. USDA guidance for whole beef steaks is 145°F followed by at least a 3-minute rest. Piercing the meat can carry surface bacteria into the interior.

Make the leftovers count

Thinly slice leftover ribeye for poblano and Monterey Jack quesadillas, or chop it for breakfast hash. For the hash, cook your potatoes, onions, and peppers first, then add the steak near the end so it warms without becoming tough. Finish with an egg on top!

Ninja Woodfire Ribeye with Worcestershire and Butter

A simply seasoned ribeye with a beautifully seared crust, finished with butter.

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordbutter finished ribeye, Grilled Ribeye Steak, Medium Rare Ribeye Steak, Ninja Woodfire, ribeye steak, Ribeye with Worcestershire, steak

Servings2

Equipment

• Ninja Woodfire or similar equipment

Ingredients

Thick-cut ribeye steak or steaks

Worcestershire sauce, enough to coat both sides

Extra-virgin olive oil, enough to lightly coat

Salt, to taste

Freshly ground black pepper, to taste

Garlic powder, to taste

A few pats of butter, for finishing

Instructions

• Prepare the steak: Pierce the steaks all over with a fork. Pour Worcestershire sauce over both sides and let sit for a few minutes.
• Season: Lightly coat both sides with olive oil, then season with salt, black pepper, and garlic powder.
• Preheat: Preheat the Ninja Woodfire on the Grill setting to 400°F.
• Grill: Cook for approximately 3 minutes on the first side, then flip and cook for approximately 2 minutes more. Adjust the cooking time for the thickness of your steak.
• Check the temperature: Insert an instant-read thermometer into the thickest part, avoiding bone and large pockets of fat. For the steak pictured, I removed it at approximately 128°F, then rested it. Use temperature rather than time as your main guide.
• Finish and rest: Transfer to a cutting board, top with butter, and rest for 5–10 minutes before slicing. Spoon the buttery juices over the sliced steak.
Timing: The times above reflect my cook. Steak thickness, starting temperature, and grill performance will affect cooking time.
Checking by touch: Rare feels very soft; medium-rare feels soft and springy; medium feels firmer but still yielding; medium-well has little give; well-done feels very firm. Touch takes practice—the thermometer provides the more dependable check.
Temperature: My 128°F pull temperature reflects my personal preference. USDA guidance is 145°F with at least a 3-minute rest. Piercing steak can introduce surface bacteria into the interior.
Leftovers: Use sliced ribeye in poblano and Monterey Jack quesadillas or breakfast hash. Add the cooked steak near the end of preparing the hash, just long enough to warm through.