Ribeye is celebrated as one of the finest steaks for grilling—rich in marbling, tender in texture, and full of buttery flavor. But what happens if you put that prized cut through a grinder? Does ribeye make a next-level burger, or is it simply too good to grind?

This guide explores ground ribeye in depth—what makes it different from other ground beef blends, how to grind it yourself, and whether it’s truly worth the effort.

What Makes Ribeye Special?

Ribeye comes from the rib primal, a section along the upper ribcage of the cow that doesn’t see much movement. This results in tender, juicy meat with signature marbling.

Flavor: Buttery, beefy, and rich.
Texture: Tender, yet firm enough to hold structure.
Cuts Available: Boneless ribeye (more common) and bone-in ribeye (juicier, retains moisture during cooking).

Because ribeye is a “premium steak,” many consider it a waste to grind. But for burger lovers, it can produce a patty unlike any other.

Ground Beef Basics

Most supermarket ground beef comes from:

Chuck: 80/20 or 85/15 lean-to-fat, classic balance of juiciness and flavor.
Sirloin: Leaner, often 90/10; lighter but less succulent.
Ribeye: Higher marbling, luxurious texture, bold beefy flavor.

Grinding ribeye doesn’t diminish its flavor—it only changes the texture. When done right, ground ribeye becomes a gourmet alternative for burgers, meatballs, or even tacos.

Should You Grind Ribeye for Burgers?

There are two schools of thought:

The Purists: Ribeye should remain whole and grilled, never ground.
The Adventurers: Ribeye burgers offer unmatched flavor and juiciness.

If you’re curious, the key is grinding it yourself. Store-bought ground ribeye is rare, and grinding at home gives you control over freshness and fat content.

👉 Ideal Burger Ratio: Aim for 85/15 for balanced patties or 80/20 for extra-juicy burgers.

Benefits of Grinding Your Own Ribeye

Freshness: No mystery meat—just ribeye.
Customization: Adjust fat levels to your liking.
Safety: Home-ground ribeye allows cooking to medium-rare with confidence, since you control surface exposure.
Cost Savings: Buying whole ribeye and grinding it yourself can be cheaper long-term.

How to Grind Ribeye at Home

What You’ll Need:

Ribeye steak (1 ½ lbs makes about 4 patties)
Meat grinder (preferred) or strong food processor
Mixing bowls, ice, sharp knife

Step-by-Step Method:

Chill the Equipment: Freeze grinder parts (plates, screw, shaft) for at least 1 hour. Cold parts prevent smearing and jamming.
Prep the Meat: Trim ribeye, cube into 1-inch pieces, and partially freeze for 30 minutes. Cold, firm meat grinds more cleanly.
Optional Fat Boost: If ribeye is lean, add beef fat trimmings for better texture.
Grind Twice: Run meat through the coarse plate, then again through a medium plate. This creates the ideal burger texture—loose but cohesive.
Keep It Cold: If grinder heats up, stop and refreeze parts for 10–15 minutes.
Shape the Patties: Weigh equal portions (about 6 oz each), gently press into patties, and avoid overworking the meat.

How to Store Ground Ribeye

Freshly ground ribeye has a shorter shelf life than whole steak.

Refrigerator: Up to 2 days in airtight container or zip-top bag.
Freezer: Shape patties first, then wrap tightly in plastic + foil. Label and store for up to 3–4 months.
Thawing: Best overnight in the fridge. For quick thaw, submerge sealed patties in cold water, changing water every 30 minutes.

Cooking Ground Ribeye Burgers

To let ribeye shine, keep the cooking simple:

Preheat grill or skillet to high heat.
Season patties with kosher salt and black pepper.
Cook 3–4 minutes per side for medium-rare (130°F).
Let rest briefly before serving.

Avoid overcooking—ribeye’s magic lies in its juiciness.

Ground Ribeye Burger Recipe

Yield: 4 burgers
Prep Time: 20 minutes (plus chilling)
Cook Time: 8–10 minutes
Total Time: 30–35 minutes

Ingredients:

1 ½ pounds ribeye steak (boneless, trimmed)
2–3 oz beef fat trimmings (optional, for juicier burgers)
Kosher salt, to taste
Freshly ground black pepper, to taste
High-heat oil (avocado or canola, if using skillet)
Burger buns and toppings of choice (cheese, lettuce, tomato, onions, condiments)

Equipment:

Meat grinder (preferred) or strong food processor
Mixing bowls (one set inside an ice bath)
Sharp chef’s knife
Digital thermometer
Grill or heavy cast-iron skillet

Instructions:

Chill the Equipment: Place grinder parts (shaft, screw, plates, die) in the freezer for at least 1 hour. This keeps the grind clean and prevents smearing.
Prep the Meat: Trim the ribeye and cut into 1-inch cubes. If using fat trimmings, cube those as well. Freeze for 30 minutes until firm but not solid.
Grind the Ribeye: Run the cubes through the coarse grinder plate once. Then, grind a second time through the medium plate for an ideal burger texture. (If using a food processor, pulse until evenly minced, but avoid over-blending.)
Form the Patties: Weigh equal portions (about 6 oz each) and gently shape into patties without overworking the meat. Place patties on wax paper and refrigerate until ready to cook.
Cook the Burgers:
- Grill Method: Preheat grill to high. Season patties with salt and pepper. Grill 3–4 minutes per side for medium-rare (130°F), or longer if preferred.
- Skillet Method: Heat a cast-iron skillet over high heat. Add a drizzle of oil, sear patties 3–4 minutes per side.
Rest & Serve: Let patties rest for 2–3 minutes. Serve on toasted buns with your favorite toppings.

Notes:

For extra-juicy burgers, aim for an 80/20 lean-to-fat ratio. Ribeye alone is often well-marbled, but adding fat trimmings helps balance texture.
Avoid pressing patties with a spatula while cooking—this squeezes out juices.
Always slice ribeye fresh for grinding—never use steak that’s been frozen and thawed multiple times.

Serving of Ground Ribeye Burger

The ground ribeye burger is served stacked high on a toasted brioche bun, its juicy patty crowned with melted cheddar, crisp lettuce, and sweet caramelized onions. Golden fries and a pickle spear complete the plate, while a chilled craft beer sits nearby. Each bite delivers the buttery marbling of ribeye, transforming a classic burger into a luxurious, restaurant-worthy experience.

The Bottom Line

Ground ribeye isn’t your everyday burger base—it’s a splurge. But if you’re a burger enthusiast, it’s worth trying at least once. The marbling, tenderness, and buttery flavor make ribeye patties a memorable upgrade to your grilling game.

Yes, a whole ribeye steak seared to perfection will always be iconic. But ground ribeye offers something different: a rich, gourmet twist on one of the world’s most beloved foods.

Is it worth it? Only you can decide—but one bite of a ribeye burger might just spoil you for life.