Sam There’s something magical about the sizzle of a steak on the grill—the rich aroma of searing beef, the hiss of herb butter melting over the top, and the anticipation of that first, juicy bite. For me, a perfectly grilled ribeye with herb butter is more than just a meal—it’s an experience. Especially during the warm months when backyard gatherings, family dinners, and outdoor celebrations are in full swing, this steak recipe takes center stage.
I remember the first time I served this dish on a sunny Sunday, just as the golden hour lit up our patio. The ribeyes hit the hot grates, filling the air with that unmistakable smoky scent, and the garlic-herb butter melted like silk over the crusty char. That moment turned a simple dinner into a lasting memory. Since then, this recipe has become my signature move for Father’s Day meals, celebratory cookouts, and every summer evening that calls for something indulgent yet unfussy.
This is your ultimate guide to making grilled ribeye with herb butter that’s tender, boldly seasoned, and dripping with juicy, buttery flavor—no steakhouse required. Whether you’re surprising Dad with a mouthwatering meal or hosting a backyard party, this dish has just the right balance of bold, rustic charm and elevated flavor to make it unforgettable.
Grilled Ribeye with Herb Butter – Classic Steakhouse Vibes from Your Backyard Grill
Ingredients
- Ribeye Steak: Marbled and juicy this cut is prized for its rich flavor and tenderness.
- Herb Butter: Elevates your steak with creamy aromatic flair.
- Lemon Zest: Cuts through the richness and adds brightness.
- Salt & Pepper: Essential for a simple but effective steak seasoning.
Instructions
- Prep the Herb Butter:Combine softened butter, lemon zest, garlic, herbs, and salt. Mix well and form into a log using plastic wrap. Chill until firm.
- Prep the Steaks:Pat steaks dry. Rub with olive oil and generously season with salt and pepper. Let sit at room temperature for 20 minutes.
- Grill the Steaks:Heat grill to high (450–500°F). Grill steaks 4–5 minutes per side for medium-rare, adjusting time to preferred doneness.
- Rest and Serve:Let steaks rest 5 minutes off heat. Top with a slice of herb butter and serve hot.
Notes
Secret Tips for Grilled Ribeye with Herb Butter
- Choose Ribeyes with Ample Marbling: Look for steaks with visible white fat throughout. More marbling = more flavor and juiciness once grilled.
- Salt in Advance: Salt your steaks at least 40 minutes (or up to overnight) before grilling. This dry brining process draws out moisture and reabsorbs it, enhancing flavor and tenderness.
- Let the Meat Come to Room Temperature: Taking the chill off helps the steak cook more evenly and prevents a gray “bullseye” effect in the center.
- Use a Two-Zone Fire: Create a hot and cool zone on your grill. Sear the steak on the hot side, then move it to the cooler side to finish to your desired doneness without burning the outside.
- Don’t Overdo the Butter: One tablespoon of herb butter per steak is plenty. Too much and it overwhelms the beef. For more flavor, place a second slice on the plate for dipping each bite.
- Add Butter Just Before Serving: Let it melt gently over the hot steak off the grill. This keeps the butter fresh-tasting and prevents burning.
- Score the Fat Cap: If your ribeye has a thick edge of fat, make shallow cuts to prevent it from curling on the grill.
- Use Cast Iron if You’re Indoors: A ripping-hot cast iron pan can create a crust almost identical to what you’d get from an open flame. Don’t skip the rest period afterward!
- Rest on a Wire Rack, Not a Plate: Placing your steaks on a wire rack instead of a flat plate after grilling prevents them from steaming on the bottom and losing that crusty sear.
- Add a Pop of Acid: Just before serving, a few drops of lemon juice or a sprinkle of flaky sea salt brighten the rich steak and butter, making flavors pop even more.
Recipe Overview
- Difficulty: Easy to Moderate
- Course: Dinner / Main Course
- Cuisine: American Steakhouse
- Servings: 2-4
- Prep Time: 10 minutes
- Cook Time: 10–14 minutes
- Rest Time: 5 minutes
- Total Time: 30 minutes
Nutritional Snapshot (Per Serving)
- Calories: ~620
- Protein: 45g
- Fat: 47g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
Budget Breakdown
- Ribeye steaks (2 x 12 oz): ~$16.00
- Butter (unsalted): ~$1.00
- Garlic, herbs (parsley, thyme, rosemary): ~$1.50
- Olive oil & seasoning: ~$1.00
Total Cost: ~$19.50
Cost Per Serving: ~$4.88 (for 4 servings)
Behind the Recipe
The inspiration for this recipe was simple: recreate a steakhouse experience without leaving the comfort of home. With a couple of beautiful ribeyes, fresh herbs from the garden, and a little creativity, I crafted a steak so tender and flavorful it became a new family favorite. The herb butter—packed with garlic, lemon zest, and rosemary—melts into the meat and enhances every bite.
Whether you’re celebrating a big occasion or just treating yourself, this grilled ribeye delivers on flavor, presentation, and ease. It’s a recipe I rely on when I want dinner to feel like an event.
Why You’ll Love This Grilled Ribeye
- Classic steakhouse flavor with a backyard twist
- Simple seasoning lets the meat shine
- Butter adds richness and depth
- Perfect for celebratory meals and summer entertaining
- Customizable with herb variations and spice levels
- Pairs well with your favorite summer sides
Perfect For
- Weekend grilling sessions
- Meat-lover’s dinner night
- Summer cookouts and parties
- Celebrations and holidays like Father’s Day
- Crowd-pleasing dinner recipes
- Steak night at home
Ingredients You’ll Need
- 2 ribeye steaks, bone-in or boneless, 1–1.5 inches thick
- 1 tbsp olive oil
- Kosher salt and freshly cracked black pepper
For the Herb Butter:
- 4 tbsp unsalted butter, softened
- 1 tsp lemon zest
- 1 garlic clove, minced
- 1 tbsp chopped fresh parsley
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- Pinch of sea salt
Ingredient Highlights
- Ribeye Steak: Marbled and juicy, this cut is prized for its rich flavor and tenderness.
- Herb Butter: Elevates your steak with creamy, aromatic flair.
- Lemon Zest: Cuts through the richness and adds brightness.
- Salt & Pepper: Essential for a simple but effective steak seasoning.
For more on safe grilling temps and nutritional data, check out these USDA resources.
How to Make Grilled Ribeye with Herb Butter
Step 1: Prep the Herb Butter
Combine softened butter, lemon zest, garlic, herbs, and salt. Mix well and form into a log using plastic wrap. Chill until firm.
Step 2: Prep the Steaks
Pat steaks dry. Rub with olive oil and generously season with salt and pepper. Let sit at room temperature for 20 minutes.
Step 3: Grill the Steaks
Heat grill to high (450–500°F). Grill steaks 4–5 minutes per side for medium-rare, adjusting time to preferred doneness.
Step 4: Rest and Serve
Let steaks rest 5 minutes off heat. Top with a slice of herb butter and serve hot.
Pro Tips for Success
- Resting steaks pre- and post-grill locks in moisture.
- A meat thermometer guarantees precision (130°F for medium-rare).
- Sear both sides for a beautiful crust.
- Slice against the grain to maximize tenderness.
- Leftover herb butter? Use it on grilled veggies or toast.
Easy Variations
- Garlic Explosion: Add extra minced garlic to the butter.
- Spicy Steak Butter: Mix in red pepper flakes or smoked paprika.
- Reverse Sear: Slow-cook first, then sear for thicker cuts.
- Indoor Prep: Use a cast iron skillet if you’re grilling indoors.
Storage & Reheat Tips
- Steak: Store in airtight containers for up to 3 days.
- Reheat: Use a skillet on medium-low heat with a dab of butter.
- Butter: Keeps in fridge 1 week, freezer for 3 months.
🍽️ Make It a Meal 🍜
Pair your grilled ribeye with:
Frequently Asked Questions (FAQs)
What’s the best way to season a ribeye?
Stick to the basics—kosher salt and black pepper allow the beef’s natural flavor to shine.
How long should I grill a ribeye?
For medium-rare, aim for 4–5 minutes per side depending on thickness. Use a thermometer for accuracy.
Can I substitute dried herbs in the butter?
Yes. Use half the amount of dried herbs in place of fresh ones.
Why do I need to let the steak rest?
Resting helps the juices redistribute, making every bite tender and flavorful.
Can I make this recipe in a pan instead of grilling?
Absolutely! A cast iron skillet works great. Get it smoking hot and follow the same method.
How do I know when it’s done without a thermometer?
Use the finger test to check doneness or look for juices pooling on the surface.
Is herb butter freezer-friendly?
Yes, wrap it well and store up to 3 months. Slice and use as needed.
What other proteins can I use this herb butter on?
It’s delicious on grilled chicken, lamb chops, pork chops, or even baked salmon.
Should I trim the fat off the ribeye before grilling?
Nope! Keep it on for flavor—just score the fat slightly so it renders better.
Is ribeye a good cut for special occasions?
Absolutely. Its marbling, tenderness, and flavor make it perfect for celebrations like birthdays, Father’s Day, or summer BBQs.
What sides go best with grilled steak for a full meal?
Grilled vegetables, creamy salads, or garlic rice round out the flavors and textures perfectly.
Final Thoughts
There’s a reason this grilled ribeye with herb butter makes it to my table time and time again—it never disappoints. It’s indulgent without being fussy, impressive without being intimidating, and utterly delicious every single time. Whether it’s the centerpiece of a Father’s Day feast or a mid-summer indulgence shared with friends, this steak hits the sweet spot between rustic comfort and elevated flavor.
Even better, it’s one of those dinner dishes that sparks conversation and lingers in memory. That first bite—crispy char outside, juicy pink center, and creamy herb butter melting over the top—is pure joy. This is the kind of recipe that turns simple ingredients into something memorable. So if you’re looking to bring steakhouse-level flavor to your backyard grill this season, make it this one. Trust me, everyone at the table will be asking for seconds.
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Perfectly grilled ribeye topped with garlic herb butter delivers bold, juicy flavor for any summer celebration or steak lover’s table.
