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Perfect Grilled Prime Rib Eye Recipe with Garlic Herb Butter and Roasted Vegetables Made Easy

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A simple yet indulgent recipe for grilled prime rib eye steak topped with garlic herb butter and served with perfectly roasted vegetables. Ready in under 45 minutes, it’s perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 (1.5 to 2-inch thick) prime rib eye steak, about 16 ounces (450-570g), ideally USDA Choice or Prime
  • Salt, kosher or sea salt (for seasoning)
  • Freshly ground black pepper
  • Olive oil or avocado oil (for brushing the steak)
  • 6 tablespoons unsalted butter, softened
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • Juice of half a lemon
  • Salt and pepper to taste
  • 1 large red bell pepper, cut into chunks
  • 1 medium zucchini, sliced into thick rounds
  • 1 cup baby carrots, halved lengthwise
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Prepare the Garlic Herb Butter: In a medium bowl, combine softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon juice, and a pinch of salt and pepper. Mix well, cover, and refrigerate until ready to use.
  2. Season the Steak: Take the rib eye out of the fridge about 30 minutes before grilling to come to room temperature. Pat dry with paper towels. Brush both sides lightly with olive oil. Generously season with salt and freshly ground black pepper.
  3. Prep the Vegetables: Toss bell pepper, zucchini, baby carrots, and onion in olive oil, salt, pepper, and smoked paprika if using. Spread on a rimmed baking sheet in a single layer.
  4. Roast the Vegetables: Preheat oven to 425°F (220°C). Roast vegetables for 20-25 minutes, tossing halfway through, until tender and caramelized.
  5. Grill the Steak: Preheat grill to high heat (450-500°F / 230-260°C). Sear rib eye for 4-5 minutes per side for medium-rare (internal temp ~130°F / 54°C). Adjust time for preferred doneness.
  6. Rest the Steak: Remove steak from grill and let rest loosely covered with foil for 5-10 minutes.
  7. Serve: Slice steak against the grain. Dollop or spread garlic herb butter over slices. Plate with roasted vegetables.

Notes

Let the steak rest before and after grilling to keep it juicy. Prepare garlic herb butter ahead and refrigerate. Roast vegetables at high heat for caramelization. Avoid flipping steak too often for best grill marks. Use a meat thermometer for perfect doneness.

Nutrition

Keywords: grilled rib eye, prime rib eye steak, garlic herb butter, roasted vegetables, easy steak recipe, weeknight dinner, grilled steak

Find it online: https://goldensimmer.com/perfect-grilled-prime-rib-eye-recipe-with-garlic-herb-butter-and-roasted-vegetables-made-easy/