Grilled Ribeye Steaks with Herb Butter

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🥩 Grilled Ribeye Steaks with Herb Butter
Servings: 2
Prep time: 10 minutes
Cook time: 10–14 minutes
Resting time: 5–10 minutes
Ingredients
For the Ribeye Steaks
2 ribeye steaks, about 1–1½ inches thick
1½ tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
½ tsp smoked paprika, optional
For the Herb Butter
4 tbsp unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1 garlic clove, finely minced
½ tsp lemon zest
Pinch of salt
Pinch of black pepper
Instructions

  1. Make the Herb Butter
    In a small bowl, combine the softened butter, parsley, rosemary, thyme, garlic, lemon zest, salt, and pepper.
    Mix until thoroughly combined. Place the butter on a piece of plastic wrap or parchment paper and roll into a small log. Refrigerate until firm.
  2. Prepare the Steaks
    Remove the ribeyes from the refrigerator about 30–45 minutes before grilling.
    Pat them very dry with paper towels. Rub both sides with olive oil, then season generously with salt, pepper, garlic powder, and smoked paprika if using.
  3. Heat the Grill
    Preheat your grill to high heat, about 450–500°F (230–260°C).
    Clean and lightly oil the grates.
  4. Grill the Ribeyes
    Place the steaks directly over the hottest part of the grill.
    Cook for approximately:
    Rare: 3–4 minutes per side, 120–125°F (49–52°C)
    Medium-rare: 4–5 minutes per side, 130–135°F (54–57°C)
    Medium: 5–6 minutes per side, 140–145°F (60–63°C)
    Medium-well: 6–7 minutes per side, 150–155°F (66–68°C)
    For beautiful grill marks, rotate each steak about 45 degrees halfway through cooking each side.
    If the steaks are browning too quickly, move them to a cooler part of the grill and continue cooking until they reach your desired temperature.
  5. Add the Herb Butter
    Transfer the steaks to a cutting board or plate.
    Immediately place a generous slice of the chilled herb butter on top of each steak. Let it melt over the hot meat.
  6. Rest
    Loosely tent the steaks with foil and let them rest for 5–10 minutes. This helps keep the juices inside the steak.
  7. Serve
    Slice against the grain if desired and spoon any melted herb butter over the top.
    🍽️ Serving Suggestions
    Serve with:
    Garlic mashed potatoes
    Grilled asparagus
    Roasted Brussels sprouts
    Creamed spinach
    Crispy roasted potatoes
    Caesar salad
    Grilled corn on the cob

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