Bone-in Rib Eye with Soy Butter Glaze

Serves 2 with side dishes

Prep Time 2 minutes

Cook Time 5-8 minutes, depending on preference


1 x 600g bone-in rib-eye steak 
2 tablespoons soy 
60g butter 



Cooking a large steak on the bone can be ideal for two people, or just one very hungry person! The soy butter glaze is a lovely method of seasoning and building an umami crust on the outside of the meat: make sure you glaze it frequently and baste a little more on while it’s resting for maximum flavour.

Ribe Eye Cooked 1.jpg

1. Remove the steak from the fridge around half an hour before you want to cook it, if possible. This will help to ensure it cooks evenly.

2. Melt the butter in a small saucepan and mix with the soy sauce. Set aside. 

Soy Butter Glaze.jpg

3. Light two gas burners on the Jupiter Outback BBQ, set the heat to high and close the lid. Leave to preheat to 200C. 

4. There’s no need to season the steak as the soy and butter glaze is salty. Place the steak onto the grill and allow it to sear before turning. Begin glazing with the soy butter glaze, frequently flipping and glazing to build up a nice crust. 

Rib Eye Cooking.jpg

5. Cook to your liking - around 5-6 minutes for medium-rare, although cooking times will vary considerably based on the thickness of your steak. A probe thermometer should read 50C for rare, 60C for medium. 

Rib Eye Resting.jpg

6. Baste the steak with a little more glaze and allow to rest for at least 5 minutes before slicing and serving. 

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques.