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Perfect Grilled Ribeye Steak Recipe with Easy Herb Compound Butter

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A quick and easy grilled ribeye steak recipe featuring a flavorful herb compound butter that melts into the juicy, smoky steak for a restaurant-quality meal at home.

Ingredients

Scale
  • 2 boneless ribeye steaks, 12-16 oz (340-450g) each, about 1 to 1.5 inches thick
  • Coarse kosher salt (such as Diamond Crystal), to taste
  • Freshly cracked black pepper, to taste
  • 4 tablespoons (about 60g) unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped (stems removed)
  • 1 teaspoon fresh rosemary, finely minced (optional)
  • 1 small clove garlic, minced finely
  • Pinch of lemon zest (optional)
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Herb Compound Butter: In a small bowl, combine softened unsalted butter, chopped parsley, thyme, rosemary (if using), minced garlic, and lemon zest. Mix well until evenly incorporated. Shape into a 1-inch diameter log using plastic wrap, wrap tightly, and refrigerate for at least 30 minutes.
  2. Bring Steaks to Room Temperature: Remove ribeye steaks from the fridge about 20-30 minutes before grilling. Pat dry with paper towels to remove moisture.
  3. Preheat the Grill: Heat grill to high (450-500°F / 230-260°C). For charcoal grills, wait until coals are covered with gray ash. Lightly oil the grill grates.
  4. Season the Steaks: Brush steaks with olive oil on both sides. Generously season with kosher salt and cracked black pepper.
  5. Grill the Steaks: Place steaks over the hottest part of the grill. Cook 4-5 minutes without moving to develop a sear. Flip and grill another 3-4 minutes for medium-rare (130-135°F internal temperature). For medium, add 1-2 minutes per side.
  6. Rest the Steaks: Transfer steaks to a cutting board and rest for 5-10 minutes to allow juices to redistribute.
  7. Serve with Herb Compound Butter: Slice rounds of chilled herb butter and place a pat on each warm steak to melt and infuse flavor.

Notes

Bring steaks to room temperature before grilling for even cooking. Pat steaks dry to get a good crust. Use tongs to flip steaks and avoid pressing down to keep juices inside. Rest steaks 5-10 minutes before serving. Herb compound butter can be made up to 3 days ahead and refrigerated. For indoor cooking, use a cast-iron skillet and finish in the oven.

Nutrition

Keywords: grilled ribeye steak, herb compound butter, easy steak recipe, backyard grilling, steak dinner, quick steak recipe, summer grilling

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