Name: Grilled Ribeye Steak with Charred Lemon and Herb Butter
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (about 12 oz each, 1-inch thick); 1 1/2 tsp kosher salt, divided; 3/4 tsp freshly ground black pepper; 2 tbsp olive oil; 1 lemon, halved; 3 tbsp unsalted butter, softened; 1 small garlic clove, finely minced; 1 tsp fresh rosemary, minced; 1 tsp fresh thyme leaves; 1/2 tsp lemon zest; 1/2 tsp smoked paprika (optional); Flaky sea salt, for serving

Grilled Ribeye Steak with Charred Lemon and Herb Butter

FluffyBagel9977

Nothing beats the simplicity and bold flavors of a perfectly grilled steak, especially on a hot Arizona night. This recipe elevates the classic ribeye with a vibrant herb butter featuring rosemary and thyme, plus a pop of brightness from charred lemon. Resting the steak after grilling allows the juices to redistribute, and the finishing touch of zesty butter melts luxuriously over the warm meat. Serve with a crisp salad or grilled veggies for a restaurant-quality meal at home—even if you’re cooking indoors on a grill pan!

Ingredients

Instructions

Pat the steaks dry with paper towels. Rub each side with 1 tbsp olive oil, then season generously with 1 tsp salt and the black pepper. Let rest at room temperature for 20 minutes while you prepare the grill and butter.
Preheat a grill (gas or charcoal) to high heat (450-500°F). While the grill heats, mix the softened butter with garlic, rosemary, thyme, lemon zest, smoked paprika, and remaining 1/2 tsp salt. Set aside.
Brush the cut sides of the lemon halves with a little olive oil. Place lemons cut-side down on the hot grill and cook until well charred, about 2-3 minutes. Remove and set aside.
Place steaks on the grill. Sear for 3-4 minutes per side for medium-rare (130-135°F), or until desired doneness. For crosshatch grill marks, rotate steaks 45 degrees halfway through each side.
Transfer steaks to a plate, top each with a generous dollop of the herb butter, and tent loosely with foil. Rest 5-8 minutes.
To serve, squeeze charred lemon over the steaks, sprinkle with flaky sea salt, and garnish with extra fresh herbs if desired.