Bone-in Rib Eye with Soy Butter Glaze

09 Sep 2020

Cooked rib eye

10 Minutes | easy | Serves 2

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.


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



Remove the steak from the fridge

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.


Melt the butter

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

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Light two gas burners

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


Place the steak onto the grill

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.

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Cook to your liking

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.

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Rest for at least 5 minutes

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

Recipe Author

Recipe Author

Helen Graves

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.

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