Injected Boneless Ribeye Recipe

Injected Boneless Ribeye

Chef-up your home cooking with this simple yet amazing cooking technique.

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 3
  • Serving size: 1
  • Prep/cook time: 30 min.
  • Meat temp: Desired doneness
    • Rare: 120-125°F
    • Medium-Rare: 130-135°F
    • Medium: 140-145°F 
    • Medium-Well: 150-155°F
    • Well-Done: 160°F or higher


  • 2 ribeye 
  • 1 cup butter, melted
  • 1 head garlic, minced
  • 2 tbsp onion granules
  • 1 tbsp MSG 
  • Salt and pepper


  1. In a food processor, add the butter, garlic and onion granules. 
  2. Prepare your meat injector, transfer the mixture to the injector and stick the injector into several spots of the meat at a 45 degree angle, and inject the beef with a liberal amount of the mixture. 
  3. Season the meat with salt and pepper and MSG and cook with your desired method. 

Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef:


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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