Name: Grilled Ribeye Steak with Herb Butter
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (1 to 1.5 inches thick, about 12 oz each); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp olive oil; 4 tbsp unsalted butter, softened; 1 tbsp fresh parsley, finely chopped; 1 tsp fresh thyme leaves, finely chopped; 1 small garlic clove, minced; 1 tsp lemon zest

Grilled Ribeye Steak with Herb Butter

SeededTurnip7843

This grilled ribeye steak recipe celebrates the beauty of a perfectly seared steak with a flavorful herb butter. Resting the seasoned steaks before grilling ensures juicy, evenly cooked results, while a blazing hot grill delivers that sought-after crust. The compound butter melts luxuriously over the hot steak, infusing each bite with fresh herbs, garlic, and a hint of lemon. It’s a steakhouse experience you can achieve at home, ideal for a warm Indiana summer evening. Serve with a crisp salad or grilled vegetables for a memorable dinner.

Ingredients

Instructions

Pat ribeye steaks dry with paper towels. Season both sides generously with salt and pepper. Let rest at room temperature for 30 minutes to ensure even cooking.
Preheat grill to high heat (450-500°F). Clean and oil the grates well.
While the grill heats, make the herb butter: In a small bowl, combine softened butter, parsley, thyme, minced garlic, and lemon zest. Mix until well blended. Set aside.
Brush both sides of the steaks lightly with olive oil.
Place steaks on the hottest part of the grill. Sear for 4-5 minutes per side for medium-rare (internal temp 130-135°F), or to your desired doneness. Rotate steaks halfway through each side for perfect grill marks.
Transfer steaks to a plate and immediately top each with a generous dollop of herb butter. Tent loosely with foil and let rest 5-10 minutes before serving, allowing juices to redistribute and butter to melt.
Slice against the grain and serve with any extra herb butter drizzled on top.