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Perfect Grilled Ribeye Steak Recipe with Melting Herb Butter

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A simple and delicious recipe for grilling a juicy ribeye steak topped with melting herb butter, perfect for weekend cookouts and special dinners.

Ingredients

Scale
  • 1 ribeye steak (1.5 to 2 inches thick, about 12–16 oz / 340–450 g), well-marbled
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tbsp (60 g) unsalted butter, softened
  • 2 tbsp fresh herbs (parsley, thyme, rosemary), finely chopped
  • 1 clove garlic, minced
  • 1 tbsp (15 ml) olive oil
  • 1 tsp lemon zest (optional)

Instructions

  1. Prepare the Herb Butter (10 minutes): In a small bowl, combine 4 tablespoons softened unsalted butter, 2 tablespoons finely chopped fresh herbs (parsley, thyme, rosemary), 1 minced garlic clove, and optionally 1 teaspoon lemon zest. Mix well until evenly combined. Transfer to a small sheet of parchment paper, roll into a log, and refrigerate to firm up while you prep the steak.
  2. Season the Ribeye (5 minutes): Take the ribeye steak out of the fridge 30 minutes before cooking to reach room temperature. Pat the steak dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil. Generously season with kosher salt and freshly ground black pepper on both sides.
  3. Preheat the Grill (10 minutes): Heat your grill to high (450–500°F / 230–260°C). If using charcoal, let the coals burn until covered with white ash. Oil the grates lightly to prevent sticking.
  4. Grill the Steak (8–12 minutes): Place the ribeye on the hottest part of the grill. Cook for about 4–6 minutes per side for medium-rare (internal temperature 130°F / 54°C). Use tongs to flip once—avoid piercing the meat. Watch for a rich, dark crust forming and listen for the sizzle. If flare-ups occur, move the steak to a cooler spot briefly.
  5. Check Doneness: Insert an instant-read thermometer into the thickest part to check internal temperature. For medium-rare aim for 130°F (54°C), medium 140°F (60°C). Remember, the steak will continue to cook while resting.
  6. Rest the Steak (10 minutes): Remove the steak from the grill and place it on a cutting board. Tent loosely with foil and let it rest for about 10 minutes to let juices redistribute.
  7. Serve with Herb Butter: Slice a few rounds off the chilled herb butter log and place on top of the hot steak. Watch it melt luxuriously, infusing every bite with fresh, garlicky goodness.

Notes

Rest the steak after grilling to allow juices to redistribute for maximum juiciness. Use an instant-read thermometer to avoid overcooking. Rotate the steak 45 degrees halfway through each side’s cooking time for grill marks. Avoid pressing down on the steak to keep it juicy. Herb butter can be prepared ahead and refrigerated or frozen.

Nutrition

Keywords: grilled ribeye steak, herb butter, steak recipe, grilling, easy steak recipe, backyard cookout, juicy steak

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