Grilled Ribeye Steaks with Herb Butter.

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Grilled Ribeye Steaks with Herb Butter

Serves

2–4 people (depending on steak size)

Ingredients

Steaks

  • 2 ribeye steaks (1–1½ inches thick)

  • 1½ teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon olive oil

Herb Butter

  • ½ cup unsalted butter, softened

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon fresh chives, finely chopped
    (or green onions if you don’t have chives)

  • 1 teaspoon fresh rosemary or thyme, finely chopped

  • 1 small garlic clove, minced

  • ½ teaspoon lemon zest (optional but great)

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

Instructions

1. Make the Herb Butter

  1. In a small bowl, mix the softened butter, parsley, chives, rosemary (or thyme), garlic, lemon zest, salt, and pepper.

  2. Stir until fully combined.

  3. Scoop the butter onto plastic wrap or parchment paper, roll into a log, and twist the ends.

  4. Refrigerate for at least 30 minutes (or until firm).

2. Prep the Steaks

  1. Take the ribeyes out of the fridge 30–45 minutes before grilling so they cook evenly.

  2. Pat steaks dry with paper towels.

  3. Rub both sides lightly with olive oil.

  4. Season generously with salt and black pepper.

3. Grill the Steaks

  1. Preheat grill to high heat (about 450–500°F / 230–260°C).

  2. Clean and lightly oil the grill grates.

  3. Place steaks on the grill and cook:

    • 4–5 minutes per side for medium-rare

    • 5–6 minutes per side for medium

  4. Avoid moving the steaks too much—this helps get a good crust.

Optional: In the last minute, you can stand the steaks on their edges to render the fat.

4. Rest & Finish

  1. Remove steaks from the grill and place on a plate.

  2. Immediately top each steak with a thick slice of herb butter.

  3. Tent loosely with foil and let rest 5–10 minutes.

  4. Slice or serve whole.

Serving Ideas

  • Grilled vegetables (asparagus, zucchini, corn)

  • Roasted potatoes or mashed potatoes

  • Simple green salad

Pro Tips

  • Thicker steaks = better grilling results.

  • Don’t skip resting—this keeps the steak juicy.

  • Extra herb butter keeps well in the fridge for up to a week.

If you want, I can also give you:

  • A cast-iron pan version

  • Steak doneness temperatures

  • Or a steakhouse-style plating idea .

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