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Perfect Ultimate Grilled Ribeye Steak Recipe with Herb Butter

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A simple yet delicious grilled ribeye steak recipe topped with a fresh herb butter, perfect for a steakhouse-quality meal at home with minimal prep.

Ingredients

Scale
  • 2 ribeye steaks, about 1 to 1½ inches thick (approximately 12–16 oz / 340–450 g each), well-marbled
  • 4 tablespoons unsalted butter (about 57 g), softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, stripped from stems
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Prepare the Herb Butter: In a small bowl, combine 4 tablespoons softened unsalted butter, 2 tablespoons finely chopped fresh parsley, 1 tablespoon fresh thyme leaves, 2 minced garlic cloves, and optional 1 teaspoon lemon zest. Mix until evenly incorporated. Set aside or refrigerate if you want it firmer. (About 10 minutes)
  2. Season the Steaks: Pat the ribeye steaks dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Generously season with coarse sea salt and freshly ground black pepper on both sides. Let them sit at room temperature for 20-30 minutes.
  3. Preheat the Grill: Heat your grill to high heat—about 450-500°F (230-260°C). For charcoal, wait until coals are covered with white ash. Clean and oil the grates.
  4. Grill the Steaks: Place steaks on the hottest part of the grill. Cook about 4-5 minutes per side for medium-rare, adjusting time for thickness and doneness preference. Use tongs to flip once; avoid moving steaks around.
  5. Check Doneness: Use a meat thermometer if available—130°F (54°C) for medium-rare, 140°F (60°C) for medium. Without a thermometer, press steak gently; it should feel soft with some spring.
  6. Rest the Steaks: Remove steaks from grill and tent loosely with aluminum foil. Rest for 5-7 minutes to allow juices to redistribute.
  7. Serve with Herb Butter: Just before serving, top each steak with a generous dollop of herb butter to melt over the warm steak.

Notes

Let steaks sit at room temperature before grilling for even cooking. Use tongs to flip steaks to avoid piercing and losing juices. Rest steaks after grilling to keep them juicy. Herb butter can be made up to 2 days ahead and refrigerated. For a dairy-free option, substitute butter with plant-based spread. If no grill is available, use a hot cast-iron skillet and finish in a 400°F oven for 5-7 minutes.

Nutrition

Keywords: grilled ribeye steak, herb butter, steak recipe, easy steak, backyard grilling, steakhouse steak, ribeye, grilling, summer recipe

Find it online: https://goldensimmer.com/perfect-ultimate-grilled-ribeye-steak-recipe-with-herb-butter-easy-steps/