A perfectly grilled ribeye steak topped with rich, melted garlic butter is one of the most satisfying meals you can make at home. With its natural marbling, ribeye delivers a juicy, tender bite and when paired with herb-infused butter, it becomes restaurant quality with minimal effort.
Ingredients
For the Steak:
2 ribeye steaks (1–1.5 inch thick)
1–2 tbsp olive oil
Salt & black pepper (to taste)
For Garlic Butter:
4 tbsp unsalted butter (softened)
3 cloves garlic (minced)
1 tbsp fresh parsley (chopped)
1 tsp rosemary or thyme
1 tsp lemon juice (optional)
Step by Step Instructions
Step 1: Prepare the Steaks
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for 20–30 minutes. This helps them cook evenly. Pat them dry, then rub with olive oil, salt, and pepper.
Step 2: Make Garlic Butter
In a bowl, mix softened butter with garlic, parsley, herbs, and lemon juice. Mash or whisk until smooth and well combined. Set aside.
Step 3: Preheat the Grill
Heat your grill to medium-high or high heat. A hot grill ensures a nice sear and crust on the steak.
Step 4: Grill the Ribeye
Place the steaks on the grill and cook, 4–5 minutes per side → medium-rare, 5–6 minutes per side → medium. Flip once and avoid pressing the steak to retain juices.
Step 5: Check Doneness
Use a thermometer for best results: Medium-rare: ~130–135°F, Medium: ~140–145°F
Step 6: Rest the Steak
Remove from grill and let it rest for 5–10 minutes. This allows juices to redistribute and keeps the steak tender.
Step 7: Add Garlic Butter & Serve
Top each steak with a generous spoon of garlic butter. Let it melt over the hot steak, slice, and serve.
Nutritional Information (Per Serving)
- Calories: 600–700 kcal
- Protein: 40–46 g
- Fat: 50–56 g
- Carbohydrates: 0–2 g
- Cholesterol: ~180 mg
Pro Tips for Perfect Steak
- Use thick-cut ribeye for juicier results
- Always rest the steak after grilling
- Avoid overcooking—ribeye tastes best at medium-rare
- Add butter after cooking, not during grilling, for better flavor
Grilled Ribeye Steak with Garlic Butter
2
servings10
minutes12
minutes650
kcalIngredients
- For the Steak
2 ribeye steaks (1–1.5 inch thick)
1–2 tbsp olive oil
Salt (to taste)
Black pepper (to taste)
- For Garlic Butter
4 tbsp unsalted butter (softened)
3 garlic cloves (minced)
1 tbsp fresh parsley (chopped)
1 tsp rosemary or thyme (optional)
tsp lemon juice (optional)
Directions
- Remove steaks from fridge and let them rest at room temperature for 20–30 minutes. Pat dry and season with olive oil, salt, and pepper.
- In a bowl, mix softened butter, garlic, parsley, herbs, and lemon juice until smooth. Set aside.
- Heat grill to medium high or high heat (around 450–500°F).
- Place steaks on grill and cook for 4–5 minutes per side for medium-rare, or 5–6 minutes per side for medium.
- Use a thermometer:
Medium-rare: 130–135°F
Medium: 140–145°F - Remove from grill and let rest for 5–10 minutes.
- Top with garlic butter, let it melt, then serve hot.
Notes
- Always use room temperature steaks for even cooking.
Do not press the steak while grilling, it releases juices.
Resting is essential for juicy results.
Add garlic butter after grilling for best flavor.
