Steak / BBQ
Classic Grilled Ribeye with Garlic Herb Butter
A quintessential steakhouse experience at home, featuring a perfectly charred ribeye steak melting with savory garlic herb butter.
Watch it madeCertified Angus Beef ® · 4:51
Ingredients
- Ribeye Steaks (1.5 inch thick)2
- Unsalted Butter, softened4 tbsp
- Garlic, minced2 cloves
- Fresh Rosemary, chopped1 tsp
- Fresh Thyme, chopped1 tsp
- Kosher SaltTo taste
- Black PepperTo taste
Method
- Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
- Season the steaks generously with salt and black pepper on all sides.
- Preheat your grill to high heat (about 450°F to 500°F).
- While the grill heats, mix softened butter, minced garlic, chopped rosemary, and thyme in a small bowl.
- Place steaks on the grill and cook for 4-5 minutes per side for medium-rare, or until desired doneness.
- Remove steaks from the grill and immediately top with a dollop of the herb butter. Let rest for 5-10 minutes before serving.
Common questions
Can I substitute dried herbs for the fresh rosemary and thyme in the garlic herb butter?
Yes. Use about 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead of the fresh herbs. Crush them lightly before mixing so they release flavor. Fresh is better, but dried works well if that’s what you have.
How long should I grill a 1.5-inch ribeye for medium-rare?
For a 1.5-inch ribeye over high heat, start with 4 to 5 minutes per side for medium-rare, then check with a thermometer if possible. Aim for 130°F to 135°F before resting, since the temperature will rise a bit.
What are the most common mistakes when grilling ribeye steaks?
The biggest mistakes are grilling cold steaks, not drying them first, and moving them too much on the grill. Also avoid adding the butter too early, which can burn the garlic. Let the steak sear and rest properly.
How should I store leftover grilled ribeye and garlic herb butter?
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep leftover herb butter refrigerated separately for up to 1 week, or freeze it. Reheat steak gently so it doesn’t dry out.
What should I serve with grilled ribeye and garlic herb butter?
Serve it with simple sides that balance the richness, like grilled asparagus, roasted potatoes, corn on the cob, or a crisp green salad. A bold red wine or garlic bread also works well with the steak and butter.