Grilled Ribeye Steaks with Herb Butter

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🥩 Grilled Ribeye Steaks with Herb Butter

🛒 Ingredients

For the Steaks:

  • 2 (1.25–1.5 inch thick) bone-in or boneless ribeye steaks (about 1–1.5 lbs each)

  • 2 tbsp olive oil

  • Kosher salt, to taste (about 1 tsp per steak)

  • Freshly ground black pepper, to taste

For the Herb Butter:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh chives, finely chopped

  • 1 tsp fresh thyme, finely chopped

  • 1 garlic clove, minced

  • 1/2 tsp lemon zest (optional)

  • Salt and pepper, to taste

🔪 Instructions

1. Make the Herb Butter

  1. In a bowl, combine the softened butter, herbs, garlic, lemon zest (if using), and a pinch of salt and pepper.

  2. Mix well until fully combined.

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

  4. Chill in the refrigerator for at least 30 minutes or until firm.

2. Prepare the Steaks

  1. Take steaks out of the refrigerator 30–60 minutes before grilling to bring to room temperature.

  2. Pat them dry with paper towels.

  3. Brush both sides lightly with olive oil.

  4. Generously season both sides with kosher salt and freshly ground pepper.

3. Grill the Steaks

  1. Preheat a grill (gas or charcoal) to high heat (450°F to 500°F).

  2. Place steaks directly over the heat.

  3. Grill for about:

    • 4–5 minutes per side for medium-rare (internal temp 130–135°F)

    • 5–6 minutes per side for medium (internal temp 140–145°F)

  4. Use a meat thermometer for best accuracy.

  5. Once done, transfer steaks to a plate and let rest for 5–10 minutes (to retain juices).

4. Serve

  1. Top each steak with a thick slice of herb butter right after resting.

  2. Serve immediately while the butter melts into the meat.

🍷 Serving Suggestions

  • Sides: Grilled asparagus, roasted potatoes, or a simple arugula salad.

  • Wine Pairing: A bold red like Cabernet Sauvignon, Syrah, or Malbec.

🔁 Tips & Variations

  • Swap fresh herbs for dried in a pinch (use 1/3 the amount).

  • Add a pinch of red pepper flakes to the butter for heat.

  • Use compound butter on veggies, chicken, or bread, too.

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