Perfectly Grilled Premium Ribeye Steak with Herb Butter Recipe

Master the art of grilling the perfect ribeye steak with restaurant-quality techniques and compound herb butter

Nothing beats the flavor of a perfectly grilled ribeye steak topped with rich, aromatic herb butter. This recipe walks you through every detail—from seasoning and searing to making a restaurant-worthy garlic compound butter. Bring the steakhouse home with bold flavor, smoky char, and buttery finish.

Ingredients

For the Premium Ribeye Steaks:

• 2 ribeye steaks (1.5-2 inches thick, 12-16 oz each, well-marbled)
• 3 tablespoons high-heat oil (avocado or grapeseed oil)
• 2 tablespoons coarse kosher salt
• 1 tablespoon freshly cracked black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme

For the Compound Herb Butter:

• 1/2 cup unsalted butter (European-style, room temperature)
• 4 cloves fresh garlic, minced ultra-fine
• 3 tablespoons fresh parsley, tritato finemente
• 2 tablespoons fresh chives, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, tritato finemente
• 1 teaspoon lemon zest
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 tablespoon Worcestershire sauce

For Serving:

• Flaky sea salt for finishing
• Lemon wedges
• Fresh herb sprigs for garnish
• Your favorite steak sauce (opzionale)

Equipment Needed:

• Gas or charcoal grill
• Instant-read thermometer
• Tongs
• Large plate or cutting board
• Small mixing bowl
• Parchment paper
• Paper towels
• Aluminum foil (for resting)

Istruzioni passo passo

Preparing the Herb Butter (15 minutes):

Step 1: Make Compound Butter

• Remove butter from refrigerator 30 minutes before starting
• In a small bowl, combine softened butter with all herb butter ingredients
• Mix thoroughly until well combined and herbs are evenly distributed
• Taste and adjust seasoning as needed

Step 2: Shape and Chill

• Transfer herb butter mixture to parchment paper
• Roll into a log shape, about 1.5 inches in diameter
• Twist ends to seal and refrigerate for at least 15 minutes
• Can be made up to 3 days ahead

Preparing the Steaks (20 minutes):

Step 3: Bring to Room Temperature

• Remove steaks from refrigerator 30-45 minutes before cooking
• This ensures even cooking throughout the steak
• Pat completely dry with paper towels – moisture is the enemy of a good sear

Step 4: Season Generously

• Combine all dry seasonings in a small bowl
• Brush steaks lightly with oil on both sides
• Apply seasoning rub generously, pressing into the meat
• Let steaks sit for 15-20 minutes to absorb flavors

Step 5: Prepare the Grill

• Preheat grill to high heat (450-500°F)
• Clean grates thoroughly with grill brush
• Oil the grates lightly to prevent sticking
• Create two heat zones: direct high heat and indirect medium heat

Grilling the Perfect Ribeye (12 minutes):

Step 6: Sear the Steaks

• Place steaks on hottest part of grill
• Don’t move them! Let them sear for 3-4 minutes
• You should hear an aggressive sizzle
• Look for beautiful grill marks before flipping

Step 7: Flip and Continue Cooking

• Flip steaks using tongs (never a fork – it pierces the meat)
• Sear second side for 3-4 minutes
• For crosshatch grill marks, rotate 45 degrees halfway through each side

Step 8: Check Internal Temperature

• Use instant-read thermometer inserted into thickest part
• Rare: 120-125°F (cool red center)
• Medium-rare: 130-135°F (warm red center) – RECOMMENDED
• Medium: 135-145°F (warm pink center)
• Medium-well: 145-155°F (slightly pink center)
• Well-done: 155°F+ (no pink)

Step 9: Move to Indirect Heat (if needed)

• If steaks need more cooking time, move to cooler side of grill
• Continue cooking until desired temperature is reached
• This prevents burning while ensuring even cooking

Resting and Serving (10 minutes):

Step 10: Rest the Steaks

• Remove steaks from grill when they’re 5°F below target temperature
• Tent loosely with foil and let rest for 5-10 minutes
• Temperature will continue to rise (carryover cooking)
• Resting allows juices to redistribute throughout the meat

Step 11: Add Herb Butter

• Slice herb butter into 1/2-inch thick rounds
• Place 1-2 rounds on top of each hot steak
• The butter will melt and create an incredible flavor boost

Step 12: Final Presentation

• Transfer to warmed plates
• Sprinkle with flaky sea salt
• Garnish with fresh herb sprigs
• Serve with lemon wedges
• Provide steak knives and enjoy immediately

Pro Tips for Steakhouse-Quality Results:

Choosing the Perfect Ribeye:

• Marbling is key: Look for white fat streaks throughout the meat
• Thickness matters: 1.5-2 inches thick prevents overcooking
• Grade: Choose Prime or Choice grade for best flavor
• Age: Dry-aged ribeye has more concentrated flavor (if available)

Temperature and Timing:

• Use a thermometer: Don’t guess – temperature is everything
• Account for carryover: Remove 5°F before target temperature
• Thickness affects timing: Thicker steaks need longer cooking times
• Every grill is different: Learn your grill’s hot spots

Seasoning Secrets:

• Salt early: Salt draws out moisture initially, then it gets reabsorbed with flavor
• Don’t overseason: Let the meat’s natural flavor shine
• Oil prevents sticking: But don’t use too much or it will cause flare-ups

Grilling Techniques:

• Two-zone cooking: Direct heat for searing, indirect for finishing
• Don’t flip too often: Once per side is usually enough
• Keep the lid up: For thick steaks, monitor closely
• Clean grates: Prevents sticking and ensures even cooking

Troubleshooting Common Issues:

Problem: Steak is tough Solution: Choose better marbled meat, don’t overcook, let it rest properly

Problem: Uneven cooking Solution: Bring to room temperature first, use two-zone cooking method

Problem: No good sear Solution: Pat dry completely, ensure grill is hot enough, don’t move too soon

Problem: Flare-ups Solution: Trim excess fat, use less oil, have a spray bottle ready

Storage and Leftover Ideas:

• Leftover steak: Slice thin for steak salads or sandwiches
• Herb butter: Keeps refrigerated for 1 week, frozen for 3 months
• Use herb butter on: Vegetables, bread, other grilled meats, seafood

Nutritional Information (per serving):

• Calorie: 680
• Proteina: 52g
• Grasso: 48g
• Carboidrati: 2g
• Iron: 4.2mg
• Zinc: 8.8mg

Wine Pairing Suggestions:

• Red wines: Cabernet Sauvignon, Malbec, or bold Zinfandel
• Beer: Porter, stout, or IPA
• Whiskey: Neat or on the rocks

Recipe Variations:

• Different herbs: Try oregano, sage, or tarragon in the butter
• Spice rubs: Cajun, Montreal steak seasoning, or coffee rubs
• Finishing salts: Try different flavored salts like truffle or herb salt
• Sauce alternatives: Chimichurri, blue cheese crumbles, or red wine reduction

This recipe will give you steakhouse-quality ribeye steaks with perfectly melted herb butter that will impress any dinner guest!