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Flavorful Grilled Ribeye with Garlic Herb Butter

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A quick and easy grilled ribeye steak recipe topped with a luscious garlic herb compound butter that delivers steakhouse-quality flavor and tenderness.

Ingredients

Scale
  • 2 ribeye steaks, about 12 oz (340 g) each, preferably with good marbling
  • 1 tablespoon olive oil
  • 1 teaspoon coarse kosher salt or sea salt per steak (adjust to taste)
  • ½ teaspoon freshly ground black pepper per steak
  • ½ cup (115 g) unsalted butter, softened to room temperature
  • 3 cloves garlic, minced finely
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, stripped and chopped
  • Zest of ½ a lemon
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Prepare the Garlic Herb Compound Butter (10-15 minutes): In a mixing bowl, combine softened unsalted butter, minced garlic, chopped parsley, thyme leaves, lemon zest, a pinch of salt, and optional smoked paprika. Blend with a fork or small whisk until smooth and evenly distributed. Spoon the mixture onto plastic wrap, shape into a 1.5-inch diameter log, wrap tightly, and refrigerate for at least 1 hour to firm up.
  2. Season the Ribeye Steaks (5 minutes): Remove steaks from the fridge 20-30 minutes before grilling to reach room temperature. Pat dry with paper towels, brush both sides lightly with olive oil, then generously season with kosher salt and freshly ground black pepper.
  3. Preheat the Grill (5-10 minutes): Light the grill and heat to high, about 450°F to 500°F (230°C to 260°C). For charcoal, spread hot coals evenly. Clean grates with a grill brush.
  4. Grill the Ribeye (8-12 minutes): Place steaks on the hottest part of the grill. For medium-rare, cook 4-5 minutes per side, flipping only once. Use tongs to flip. Aim for an internal temperature of 130°F (54°C) if using a thermometer.
  5. Rest the Steaks (5-10 minutes): Remove steaks from grill, transfer to a warm plate, and loosely cover with foil. Let rest to redistribute juices.
  6. Serve with Compound Butter (2 minutes): Slice rounds from the chilled compound butter log and place on top of each steak. Let the butter melt over the warm meat. Garnish with extra fresh parsley if desired.

Notes

Use room temperature steaks for even cooking. Rest steaks after grilling to retain juices. If grill flares up, move steaks to a cooler spot. Compound butter can be made ahead and stored refrigerated or frozen. For dairy-free, substitute butter with vegan butter or coconut oil. If no grill is available, sear steaks in a cast-iron skillet and finish in the oven at 400°F (200°C).

Nutrition

Keywords: grilled ribeye, garlic herb butter, steak recipe, easy steak, summer grilling, compound butter, backyard BBQ

Find it online: https://bitematrix.com/flavorful-grilled-ribeye-with-garlic-herb-butter-easy-recipe-for-perfect-steak/