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–+ servings
Ribeye on the Ninja Woodfire

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.