Hey steak lovers! Nothing beats the smoky char of a perfectly Grilled Ribeye Steak with Herb Butter—juicy, richly marbled ribeye gets a simple garlic rub, hits the hot grill for that irresistible crust, and finishes with a generous dollop of melting herb butter. It’s steakhouse luxury made easy at home, ready in about 30 minutes and guaranteed to impress.
Ribeye is the king of steaks for good reason: that beautiful fat cap and marbling melt into incredible flavor as it cooks. Paired with fragrant fresh herbs and garlic butter, every bite is tender, buttery, and bursting with savory goodness. Perfect for weekend barbecues, date nights, or anytime you’re craving something seriously delicious.
- Servings: 4
- Prep Time: 15 minutes (plus 30–60 minutes optional resting)
- Cook Time: 15 minutes
- Total Time: 30 minutes (active)
Why These Ingredients Make Steak Magic
Simple, high-quality ingredients let the ribeye shine:
- Ribeye steaks: About 1-inch thick for even cooking—loaded with intramuscular fat for juiciness and flavor.
- Olive oil & garlic: Helps seasoning stick and creates a flavorful crust.
- Salt & black pepper: Essential for drawing out moisture and building that perfect sear.
- Unsalted butter & fresh herbs (rosemary, thyme, parsley): Compound butter melts into a luxurious sauce—rosemary and thyme add earthy depth, parsley brings freshness.
Minimal seasoning + high heat = maximum steak perfection.
Ingredients
- 4 ribeye steaks (10–12 oz each, about 1-inch thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- Coarse salt and freshly ground black pepper
- For the herb butter:
- ½ cup (1 stick) unsalted butter, softened
- 2 tablespoons finely chopped fresh herbs (mix of rosemary, thyme, and parsley)
- Pinch of salt
- Optional sides: baked potatoes, grilled asparagus, corn on the cob, or a simple green salad
Step-by-Step Instructions
- Bring steaks to room temp — Remove steaks from the fridge 30–60 minutes before grilling. Pat completely dry with paper towels (key for a great sear), then rub all over with olive oil, minced garlic, and generously season with salt and pepper.
- Preheat the grill — Heat your gas or charcoal grill to high (450–500°F/230–260°C). Clean and oil the grates well to prevent sticking.
- Make the herb butter — While the grill heats, mix softened butter with chopped herbs and a pinch of salt. Shape into a log using plastic wrap or simply scoop into a bowl. Chill until ready to use (it can be made days ahead!).
- Grill the steaks — Place steaks on the hottest part of the grill. Cook 4–5 minutes per side for medium-rare (internal temperature 135°F/57°C). Flip only once. For crosshatch marks, rotate 45 degrees halfway through each side. Adjust time for thickness and desired doneness:
- Rare: 125°F (52°C)
- Medium: 145°F (63°C)
- Well-done: 160°F+ (71°C+)
- Rest and butter — Transfer steaks to a plate or cutting board and let rest 5 minutes (this locks in juices). Top each with a generous slice or dollop of herb butter and let it melt gloriously.
- Serve — Slice against the grain if sharing, or serve whole with your favorite sides.
Pro Tips for Grill Master Results
- Room temperature steaks cook more evenly—don’t skip this step.
- Use an instant-read thermometer—best way to nail perfect doneness.
- Let the grill get screaming hot for the best crust.
- Resting is non-negotiable—juices redistribute for maximum tenderness.
- Charcoal bonus: Add wood chips for extra smoky flavor.
- No grill? Use a screaming-hot cast-iron skillet or grill pan indoors.
Variations and Substitutions
Switch it up:
- Steak swap: New York strip, filet mignon, or sirloin.
- Herb butter twists: Add lemon zest, Dijon mustard, or minced shallots.
- Spicy version: Mix red pepper flakes or smoked paprika into the butter.
- Compound butter alternatives: Garlic-rosemary, blue cheese, or chili-lime.
- Lower fat: Use top sirloin and reduce butter portion.
- Marinade option: Marinate steaks in Worcestershire, soy, and garlic for 1–4 hours.
Meal Prep, Storage, and Serving Ideas
Steak is best fresh, but leftovers are gold! Store in an airtight container up to 3–4 days. Reheat gently in a skillet over low heat or enjoy cold in salads/sandwiches.
Serving suggestions:
- Classic baked potatoes with sour cream.
- Grilled asparagus or zucchini.
- Simple arugula salad with lemon vinaigrette.
- Red wine or a bold craft beer.
Nutrition Facts (Per Serving – Based on 4 Servings, without sides)
Approximate values using standard data
- Calories: 680
- Protein: 50g (outstanding from ribeye)
- Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Total Fat: 55g (rich marbling + butter)
- Saturated Fat: 25g
- Sodium: ~600mg (varies with seasoning)
- Key Micro-nutrients: Excellent source of Vitamin B12, iron, zinc, and selenium
Indulgent yet nutrient-dense—perfect for a satisfying, high-protein meal.
Frequently Asked Questions
Best thickness for ribeye?
1–1.5 inches—cooks evenly and gets great crust without overcooking inside.
Gas or charcoal grill?
Both work! Charcoal gives smokier flavor; gas is more convenient.
How to tell doneness without a thermometer?
Touch test: rare feels soft, medium-rare gently springs back, medium firmer.
Can I make herb butter ahead?
Yes—up to a week in the fridge or months in the freezer.
Indoor option?
Absolutely—use a cast-iron skillet on high heat with a splash of oil.
There you have it—your new go-to Grilled Ribeye Steak with Herb Butter. Simple ingredients, big flavor, and that melt-in-your-mouth herb butter finish. Fire up the grill and enjoy steak night perfection! 🥩🔥