Open-Flame Ribeye with Chicago Fire Butter

Few things capture the spirit of live-fire cooking like a thick ribeye hitting a hot grill. This flame-grilled ribeye is all about embracing that primal style of grilling—high heat, real flame, and a crust that crackles when you slice into it. It’s the kind of steak that doesn’t need a lot of fuss, just quality ingredients and the confidence to let the fire do its job. With bold seasoning and a rich butter finish, this recipe brings serious steakhouse energy straight to the backyard.

The flavor foundation starts with The Rocks by Whiskey Bent BBQ, a seasoning built for big cuts of beef. As the ribeye sears over direct heat, the rub forms a deep, savory crust that locks in juices while delivering that classic steakhouse bite. Cooking the steak hot and fast over open flame creates the kind of char and grill marks that define great live-fire cooking—crisp on the outside, perfectly tender in the center.

What really sets this recipe apart is the finishing touch: Chicago Fire Butter made with Chicago Fire BBQ Sauce by Old Southern BBQ. Melted into butter and spooned over the resting steak, the sauce brings a rich blend of heat, tang, and smoky sweetness that melts right into the meat. The result is a ribeye that’s bold, buttery, and layered with flavor from crust to center.

It’s a perfect example of what our "American Flame" BBQ box is all about—classic cuts, powerful seasoning, and big fire flavor. Whether you’re cooking over charcoal, gas, or finishing with a smoker-to-sear method, this ribeye proves that sometimes the best BBQ is simply great beef, hot fire, and a sauce that brings the heat. 🔥🥩

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Open-Flame Ribeye with Chicago Fire Butter

Author:

Gary - Grill Masters Club

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Servings

2

Prep Time

45 minutes

Big heat. Bold crust. Real-deal steakhouse flavor cooked over open flame. This ribeye brings the spirit of American Flame to life with a powerful sear from The Rocks by Whiskey Bent BBQ and a fiery butter finish made with Chicago Fire BBQ Sauce by Old Southern Barbecue. It’s rich, unapologetic, and built for serious grill marks.

Ingredients

• Get the sauce and rub featured in this recipe in our “American Flame” BBQ box - available while supplies last
• 2 Tbsp The Rocks by Whiskey Bent BBQ
• 1/4 Cup Chicago Fire BBQ Sauce by Old Southern Barbecue
• 2 Thick-Cut Ribeye Steaks (1½–2 Inches Thick)
• Graza “Sizzle” Extra Virgin Olive Oil
• 4 Tbsp Unsalted Butter

Directions

1. Remove the ribeyes from the refrigerator 45 minutes before cooking to allow them to come to room temperature.

2. Pat dry, lightly coat with olive oil, and season generously on all sides with The Rocks by Whiskey Bent BBQ, pressing the seasoning into the meat.

3. Preheat the grill to 450–500°F over direct heat.

4. Grill steaks 3–4 minutes per side to develop a deep crust.

5. Move the steaks to indirect heat and continue cooking until they reach 125°F for medium-rare or 130°F for medium.

6. Remove from the grill and rest 5–8 minutes before slicing.

7. If you prefer a reverse sear on the smoker, preheat to 225°F and smoke steaks until they reach 115°F internal temperature. Finish with a hard sear over high direct heat to your desired doneness.

8. Melt butter over low heat and stir in Chicago Fire BBQ Sauce by Old Southern BBQ until combined (not for the feint of heart; if your family doesn’t like heat, skip the sauce and combine butter with The Rocks to create a compound butter, or use butter by itself.

9. Spoon the warm Chicago Fire butter over the steaks just before serving.