Grilled Ribeye Steaks with Herb Butter

Let me show you how to make restaurant-quality Grilled Ribeye Steaks with Herb Butter that will rival any steakhouse. I’ve perfected this recipe through years of grilling, and I’m excited to share all my professional tips to help you achieve the perfect crust and doneness.

Ingredients:

• Main Ingredients:
  • 2 ribeye steaks (1.5 inches thick, about 16 oz each)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
• For the Herb Butter:
  • 1 stick (½ cup) unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • ½ teaspoon sea salt

Pro Tips:

• Choose steaks with good marbling for the best flavor and tenderness
• For best results, bring steaks to room temperature 30-45 minutes before grilling
• Substitute dried herbs if fresh aren’t available (use 1 teaspoon dried for each tablespoon fresh)
• Allergy note: Contains dairy (butter)

Step-by-Step Instructions:

1. Prepare the Herb Butter:
   • Mix softened butter with minced garlic, chopped herbs, and salt until well combined
   • Roll into a log using plastic wrap and refrigerate until firm
   • Pro tip: Make the butter a day ahead for better flavor development
2. Prepare the Steaks:
   • Pat steaks dry with paper towels (crucial for achieving a good crust)
   • Brush with olive oil and season generously with salt and pepper
   • Common mistake: Don’t season too early – salt draws out moisture
3. Grill the Steaks:
   • Preheat grill to high heat (450-500°F)
   • Grill 4-5 minutes per side for medium-rare (135°F internal temperature)
   • Let rest for 5-10 minutes before serving
   • Pro tip: Use tongs, never pierce with a fork

Key Details:

Total Time: 45 minutes (Prep: 15 mins | Cook: 15 mins | Rest: 15 mins)
🍽️ Servings: 2-4 people
🔥 Calories: ~650 per serving
⚙️ Equipment: Grill, meat thermometer, tongs, mixing bowl

Pro Tips & Variations:

• For a smokier flavor, add soaked wood chips to your grill
• Try different herb combinations like sage, tarragon, or chives
• For extra flavor, add blue cheese or truffle oil to the butter

Storage Instructions:

Leftover steak can be stored in an airtight container for up to 3 days. Herb butter keeps for 1 week in the refrigerator or 3 months in the freezer. For best results, slice leftover steak thinly against the grain before reheating.

Frequently Asked Questions:

• How do I know when my steak is done?
  Use this temperature guide:
  – Rare: 125°F
  – Medium-rare: 135°F
  – Medium: 145°F
  – Medium-well: 150°F
• Can I make this without a grill?
  Yes, use a cast-iron skillet on high heat, following the same timing guidelines.
• Why let the steak rest?
  Resting allows the juices to redistribute throughout the meat, ensuring a juicier steak.