Few things beat a perfectly grilled ribeye steak crowned with melting garlic herb butter. This recipe delivers a juicy, flame-kissed steak topped with a deeply savory compound butter of garlic, rosemary, thyme, and parsley. It is simple enough for a weeknight dinner yet impressive enough for guests.
Ingredients
- 2 ribeye steaks (about 1 inch thick)
- 4 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon lemon juice (optional)
Instructions
1. Bring the steak to room temperature and season generously with salt and black pepper. Let the ribeyes sit out of the fridge for 30 to 40 minutes before cooking, patting them dry first.
2. Sear the steak. Heat a grill or a heavy cast-iron pan over high heat. Rub the steaks with olive oil and sear for 3 to 4 minutes per side for medium-rare, adjusting the time to your preferred doneness.
3. Make the garlic herb butter. Mash the softened butter with the minced garlic, chopped rosemary, thyme, parsley, and lemon juice (if using) until well combined.
4. Baste and rest. During the final minute of cooking, top each steak with a generous spoonful of garlic herb butter and let it melt over the meat. Transfer the steaks to a cutting board and rest for 5 to 10 minutes.
5. Slice and serve. Slice the steak against the grain, spoon the melted garlic herb butter from the board over the top, and serve immediately.
