How To Grill A Bone-In Ribeye Steak With Mr. Fussy Sauce

It’s that time of year again to fire up the grill, and what better way to christen it than with delicious Bone-In Ribeyes. If you read the headline to this post you noticed I added Mr. Fussy Sauce. There’s a story behind that, so follow along and I will share it with you.

What Is Mr. Fussy Sauce?

I knew you were going to ask about the sauce so let me explain. I grew up in a house where we rarely ate steak, and if we did, it was always broiled. When I left the Northeast and moved south initially to Atlanta the grill became my friend. Fast foward to here in Florida, and I literally grill out on average five nights a week.

For those of you that have followed me for a while you know that my nickname for my husband is Mr. Fussy. I have never, in all my years of living, met someone as fussy as he is when it comes to eating. He doesn’t like salads with mayonnaise in them, most vegetables, any type of fish, dark meat chicken, etc., etc., etc. To say that this makes cooking difficult is an uderstatement. In our house, it’s every person for themselves when it comes to what we eat!

Hubby did introduce me to his steak sauce when we first met, so for that I am grateful. The ingredients are simple: 1/4 Cup of Worcestershire Sauce, 1/4 Cup of Dale’s Sauce and 3-4 drops of Liquid Smoke. Thats it. He stirs it up then brushes it on both sides of the steak before grilling. When the steak is done cooking we add either Himalayan Salt or Montreal Steak Seasoning and voila’! We have delicious and flavorful grilled steaks.

How to Grill A Bone-In Ribeye Steak

There are a few steps we take to prep before grilling a steak that I want to share with you. First and foremost is the type of steak we prefer. Over the years we have found that the most tender steak for grilling in our house is the Bone-In Ribeye. I personally love the meat that sits right along the bone-I find it tender and flavorful. My husband loves the entire steak so he has no opinion either way (imagine that!).

When shopping for a steak I look for something at least a pound and a quarter in weight. I also look for the marbling of fat in the steak-I try to get steaks that have some fat but not too much. I try to get ones that don’t have big sections of fat because that will just go into the trash. The last thing I look for is an even cut. I don’t want the steak to be thicker on one end than the other because then it won’t cook evenly.

Normally before I grill I take the steaks out of the refrigerator and let them sit on the counter for an hour or two while they get up to room temperature. This actually helps with the cooking process and helps the meat cook evenly throughout (whether it is rare, medium rare or even well done).

Once we are ready to cook, the grill is turned on and we let it get up to a temperature of 425 degrees. Meanwhile Mr. Fussy makes his sauce and bastes it evenly on both sides of the steak (not too heavy, just enough to “paint” the meat).

When the grill is up to temperature Hubs checks the time and as soon as a new minute rolls over the steaks go on the grill, the lid goes down and the timing starts. I always prefer a rare steak so for the size we normally cook, four minutes per side works perfectly for me. Obviously, if the steak is closer to one pound or weighs closer to a pound and a half the time is adjusted accordingly (3 minutes a side for the smaller steak and five minutes a side for a bigger steak).

When cooking the 1.25 pound steak we stick to four minutes a side. At the four minute mark the steak is automatically turned and Hubs paints the top side again with his Mr. Fussy Sauce. The lid goes back down and the cooking continues. At the total time of eight minutes my steak is always checked first since I love a true rare steak. Hubby does the “touch test” to check for doneness of the steak. If you haven’t learned this technique I would encourage you to do so. We use it for not only beef but chicken and pork also that is cooked on the grill.

What Is The Touch Test Technique For Checking Grilled Steak

Many of you know that my Great-Grandfather was a trained Chef in Europe. When my mother was teaching me to cook she would tell me about how my Great-Grandfather would poke the meat he was cooking with his finger to check the temperature. Aside from the fact I thought she had lost her mind when I heard this, I always remember thinking that is going to hurt! Over time, I have learned that no, it doesn’t hurt or burn (not if you do it quickly enough), and the technique really does work.

I know from experience the softer the steak when you touch it the more rare it is. The more it cooks the harder the meat feels to the touch. If you touch the spot on the palm of your hand under where your thumb is, that is what a rare steak should feel like. Put your thumb and index finger together so the fingertips touch, poke the same spot on your palm with the index finger of the opposite hand and that is what medium rare will feel like. You can try touching the tip of each subsequent finger with the thumb and then the area under the thumb and you will feel the way the meat should feel depending on the temperature you are wanting the meat to be: Rare, Medium-Rare, Medium, Medium-Well and Well done.

When the steak is done remove it from the grill and let it sit for three to four minutes. We usually use this time to add a dab of butter and either Himalayan Salt (my preference) or Montreal Steak Seasong (Mr. Fussy’s preference). I also have a separate recipe for Blue Cheese Sauce for steaks. If you like blue cheese you will LOVE this sauce.

For those of my followers who are following the Carnivore Diet this recipe is for you. For those of us on the Keto Diet you can’t go wrong eating a grilled steak, especially a Bone-In Ribeye. Fire up the grill and Enjoy!

How To Grill A Bone-In Ribeye Steak With Mr. Fussy Sauce

Thick cut bone-in ribeye steak is cooked on the grill and basted with Mr. Fussy Sauce. It's an easy recipe when you want to learn the best way to cook a steak and have it come out perfect every time.
Prep Time 1 hour
Cook Time 8 minutes
Course Main Course
Cuisine American
Servings 2


  • 2 1.25 Lb Bone-In Rib Eye Steak

Mr. Fussy Sauce

  • ¼ Cup Worcestershire Sauce
  • ¼ Cup Dale's Sauce
  • 3-4 Drops Liquid Smoke


Mr. Fussy Sauce

  • In a small cup or bowl mix the three liquid ingredients. Stir well then set aside.

Cooking The Steaks

  • Remove steaks from the refrigerator. Let sit on the countertop for a minimum 1 hour.
  • Turn the gas grill on and leave the lid down while it heats to 425 degrees.
  • When the grill is up to temperature, lightly baste both sides of the steaks with the Mr. Fussy Sauce.
  • Place the steaks on the grill while you time them. Immediately shut the lid and start your timer.
  • For a rare steak cook for 4 minutes. For medium rare cook for 5 minutes.
  • At the 4 minute mark, open the lid, baste the top of the steak again then flip it over. Baste the top again and shut the lid.
  • At the 8 minute mark, do the touch test and if you want rare, remove the steak at this time.
  • Let the steaks sit for 2-3 minutes while you add butter, salt or Montreal Steak Seasoning on top.
Keyword Carnivore, Dale Sauce, Keto,, Liquid Smoke, Rib Eye Steak, Worcestershire Sauce

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