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Sliced grilled ribeye steak with herb butter served with baby potatoes, cherry tomatoes, and green beans on a slate platter.

Grilled Ribeye with Herb Butter – Classic Steakhouse Vibes from Your Backyard Grill

Samantha
This grilled ribeye with herb butter recipe brings steakhouse flavor to your backyard grill—juicy ribeye steaks topped with garlic herb butter for a bold, buttery finish. Perfect for weekend cookouts or a crowd-pleasing Father’s Day dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 30 minutes
Course Dinner
Cuisine American Steakhouse
Servings 4 servings
Calories 620 kcal

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

  1. Choose Ribeyes with Ample Marbling: Look for steaks with visible white fat throughout. More marbling = more flavor and juiciness once grilled.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Score the Fat Cap: If your ribeye has a thick edge of fat, make shallow cuts to prevent it from curling on the grill.
  8. 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!
  9. 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.
  10. 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.
Keyword comfort food dinner, dinner recipes, grilling recipes, high-protein dinner, low carb dinners, make-ahead dinner, weeknight dinners