This is a classic, restaurant-quality way to cook ribeye steaks: perfectly seared on the grill with a juicy pink center, finished with a generous pat of melting herb butter. The herb butter adds incredible flavor and richness – garlic, fresh herbs, and a touch of lemon make it irresistible. Ideal for special dinners, date nights, or when you want to impress without much effort.
Ingredients (serves 2–4, depending on steak size):
- 2–4 ribeye steaks (1–1.5 inches thick, about 10–16 oz each; bone-in or boneless)
- Kosher salt and freshly ground black pepper (to taste)
- High-smoke-point oil (avocado, grapeseed, or canola) for grilling
For the Herb Butter:
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 2–3 garlic cloves, minced or grated
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped (or green onions)
- 1 tbsp fresh rosemary or thyme, finely chopped (or 1 tsp dried)
- 1 tsp lemon zest (optional, for brightness)
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Optional: pinch of red pepper flakes or smoked paprika for a kick
Instructions:
- Make the herb butter (can be done ahead – up to 1 week in fridge):
- In a small bowl, mix the softened butter with garlic, parsley, chives, rosemary/thyme, lemon zest, salt, and pepper.
- Stir until fully combined and creamy.
- Transfer to a piece of plastic wrap or parchment paper, shape into a log, roll tightly, and twist the ends to seal.
- Refrigerate until firm (at least 30 minutes). Slice into rounds when ready to use.
- Prepare the steaks:
- Remove steaks from the fridge 30–60 minutes before grilling to reach room temperature (for even cooking).
- Pat dry with paper towels.
- Season generously on all sides with kosher salt and black pepper (don’t be shy – ribeye loves salt).
- Preheat the grill:
- Set up your grill for two-zone cooking: one side hot/direct heat (high, about 450–500°F / 230–260°C), the other side cooler/indirect (medium-low).
- Clean and oil the grates well.
- Grill the steaks:
- Brush steaks lightly with oil.
- Place over direct high heat. Sear for 2–4 minutes per side with the lid open to get a deep crust (don’t move them too soon – let them release naturally).
- Move to indirect heat, close the lid, and cook to your desired doneness:
- Rare: 120–125°F (49–52°C) internal – about 2–4 more minutes
- Medium-rare: 130–135°F (54–57°C) – 4–6 more minutes (recommended for ribeye)
- Medium: 140–145°F (60–63°C) – 6–8 more minutes
- Use a meat thermometer for accuracy – pull off 5°F below target (it will rise while resting).
- Rest and finish:
- Transfer steaks to a plate or cutting board. Tent loosely with foil and rest 5–10 minutes (this redistributes juices).
- Top each steak with 1–2 thick slices of the chilled herb butter right before serving – it will melt beautifully over the hot meat.
Serving suggestions:
- Pair with grilled vegetables (asparagus, zucchini, mushrooms), baked potatoes, or a simple green salad.
- Spoon any melted butter from the plate back over the steak for extra flavor.
Tips:
- For extra crust: pat steaks very dry and season early (even the night before in the fridge, uncovered, for dry-brining).
- No grill? Use a cast-iron skillet on high heat – same sear-then-finish method (finish in 400°F oven if needed).
- Herb butter variations: swap herbs (dill, tarragon, basil) or add blue cheese crumbles for a steakhouse twist.
Enjoy these juicy, flavorful ribeyes – they’re guaranteed to be a hit! 🥩🔥
