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Grilled Ribeye Steak with Herb Garlic Butter

Grilled Ribeye Steak with Herb Garlic Butter

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Prep Time: 15 min Cook Time: 12 min Servings: 2 Medium

Ingredients

Steak

  • 2 ribeye steaks (1-inch thick
  • about 12 oz each)
  • 1 tbsp coarse kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp vegetable oil (for grates)

Herb Garlic Butter

  • 3 tbsp unsalted butter
  • softened
  • 2 cloves garlic
  • minced
  • 1 tbsp fresh rosemary
  • finely chopped
  • 1 tbsp fresh thyme
  • finely chopped
  • 1/4 tsp flaky sea salt

Instructions

1

Remove steaks from the refrigerator 45 minutes before grilling. Season generously with coarse salt on all sides and let them come to room temperature.

Raw ribeye steaks seasoned with coarse salt resting on cutting board
2

Mix softened butter with minced garlic, rosemary, thyme, and flaky sea salt. Roll into a log using plastic wrap and refrigerate until firm.

Mixing herb garlic butter with fresh rosemary and thyme on cutting board
3

Preheat grill to high heat (450-500°F / 230-260°C). Clean the grates and brush with vegetable oil using a paper towel held by tongs.

Oiling hot grill grates with paper towel and tongs
4

Season steaks with black pepper right before grilling — pepper added too early can burn and turn bitter at high heat.

Cracking fresh black pepper onto ribeye steaks before grilling
5

Place steaks on the hottest part of the grill. Cook 4-5 minutes per side for medium-rare, flipping only once. Do not press down on the steaks.

Ribeye steaks searing on a hot grill with flame marks
6

Check internal temperature: 130°F (54°C) for medium-rare (will rise to 135°F during rest). According to USDA, 145°F is the recommended safe minimum for whole cuts of beef.

Meat thermometer reading temperature of grilled ribeye steak
7

Transfer steaks to a cutting board and rest for 5-8 minutes loosely tented with foil. Top each steak with a thick slice of herb garlic butter and let it melt. Slice against the grain and serve.

Grilled ribeye steak topped with melting herb garlic butter resting on cutting board

Personal Tips

  • t skip the rest.** I
  • d like to admit. The juices spill out, and you end up with a dry steak. Five minutes of patience saves you from a disappointing dinner.", "**One flip only.** Flipping multiple times doesn
  • s it.", "**The butter goes on AFTER grilling, not before.** Butter has milk solids that burn above 350°F. Your grill is at 500°F. Add the butter during the rest, when the steak

Nutrition (per serving)

520 kcal
Calories
48g
Protein
1g
Carbs
36g
Fat
0g
Fiber

Nutrition (per serving): 1 steak with herb butter | USDA FoodData Central, calculated estimates

Tags

DinnerBeefGrillingRibeyeGarlicButterRosemaryOutdoor CookingHigh HeatGluten FreeKetoLow CarbHigh ProteinDairy Free Option

Frequently Asked Questions

How long do you grill a ribeye steak?
For a 1-inch thick ribeye: 4-5 minutes per side over high heat (450-500°F) for medium-rare. Thicker cuts (1.5 inches) need 6-7 minutes per side. Always verify with a meat thermometer rather than relying on time alone.
What temperature is medium rare for ribeye steak?
135°F (57°C) internal temperature. Remove from the grill at 130°F and let carryover cooking bring it up during the 5-minute rest. USDA recommends 145°F as the safe minimum, but 135°F is the standard for medium-rare doneness.
What is the best way to season ribeye for grilling?
Keep it simple: coarse salt 45 minutes before grilling (lets it penetrate), and black pepper right before it hits the grill (prevents burning). Save garlic, herbs, and butter for after grilling — they burn at high heat.
Can you grill ribeye on a gas grill?
Absolutely. Preheat to high (450-500°F), clean and oil the grates, then sear 4-5 minutes per side. Gas grills offer better temperature control than charcoal, making it easier to hit consistent doneness every time.
Should you rest ribeye steak after grilling?
Yes — rest for 5-8 minutes loosely tented with foil. This lets juices redistribute through the meat. Cutting too early causes 15-20% moisture loss, leaving you with a drier steak. The internal temperature also rises 5°F during rest.

Dietary Restrictions

Allergens

Dairy (butter)

Not Suitable For

  • Vegans
  • Vegetarians
  • Dairy-intolerant (unless modified)

Modifications

  • Replace herb butter with herb olive oil for a dairy-free version. The steak itself is naturally gluten-free
  • keto
  • low-carb
  • and high-protein.

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Dinner Beef Grilling

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