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Perfect Grilled Ribeye Steak Recipe with Herb-Infused Compound Butter for Juicy Flavor

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A quick and easy grilled ribeye steak recipe topped with a luscious herb-infused compound butter that enhances juiciness and flavor, perfect for any occasion.

Ingredients

Scale
  • 2 ribeye steaks (about 12 oz / 340 g each), well-marbled
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • Optional: 1/2 tsp smoked paprika
  • Optional: 1 tbsp chopped parsley

Instructions

  1. Prepare the Herb-Infused Compound Butter (10-15 minutes): In a mixing bowl, combine softened unsalted butter, finely chopped rosemary, thyme leaves, minced garlic, and lemon zest. Add a pinch of sea salt and freshly ground black pepper. Mix thoroughly until well incorporated.
  2. Shape and Chill the Butter (15-20 minutes): Scoop the butter mixture onto parchment paper. Roll into a tight log about 1.5 inches in diameter, twist ends to seal. Refrigerate to firm up while preparing steaks. Can be made a day ahead.
  3. Season the Ribeye Steaks (5 minutes): Pat steaks dry with paper towels. Brush both sides lightly with olive oil, then season generously with sea salt and freshly ground black pepper.
  4. Preheat the Grill (10 minutes): Heat grill to high (450–500°F / 232–260°C). For charcoal, wait until coals are covered with white ash. Lightly oil grill grates to prevent sticking.
  5. Grill the Ribeye Steaks (8-12 minutes): Place steaks on hottest part of grill. For medium-rare, cook 4-5 minutes per side, flipping once. Adjust time for preferred doneness.
  6. Rest the Steaks (5-7 minutes): Remove steaks from heat and place on cutting board. Slice 1/4-inch of chilled herb compound butter and lay over each steak.
  7. Serve and Enjoy: As butter melts, spoon it over steak for a rich, herbaceous finish. Pair with favorite sides.

Notes

Butter should be soft but not melted for best mixing. Rest steaks after grilling to keep them juicy. Use a meat thermometer for perfect doneness (130–135°F for medium-rare). Compound butter can be made ahead and refrigerated. Cast iron skillet can be used as an alternative to grill.

Nutrition

Keywords: grilled ribeye steak, herb compound butter, steak recipe, BBQ steak, easy steak recipe, juicy ribeye, grilled steak, compound butter

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