Savory Garlic Butter Grilled Ribeye Steak
A quick and easy grilled ribeye steak recipe basted with garlic butter and fresh herbs, delivering a juicy, flavorful steak dinner perfect for any occasion.
- Prep Time: 30 minutes (including bringing steak to room temperature)
- Cook Time: 12-14 minutes
- Total Time: 42-44 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 ribeye steak, 1-inch thick, about 12 ounces (340 grams), well-marbled
- 4 tablespoons (about 60 grams) unsalted butter, softened
- 4 cloves garlic, minced or finely chopped
- 1–2 sprigs fresh rosemary or thyme (optional)
- Coarse sea salt or kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon (15 ml) extra virgin olive oil
Instructions
- Remove the ribeye from the fridge about 30 minutes before cooking to bring it to room temperature.
- Pat the ribeye dry with paper towels. Brush both sides lightly with olive oil, then generously season with coarse salt and freshly cracked black pepper. Let it rest while preparing the garlic butter.
- In a small saucepan over low heat, melt the unsalted butter gently. Add minced garlic and fresh rosemary or thyme sprigs. Keep the heat low to avoid browning the butter or burning the garlic. Let the flavors infuse for about 4-5 minutes, then remove from heat and discard the herb sprigs.
- Preheat your grill to about 450°F (232°C).
- Place the ribeye on the grill. Cook for about 4-5 minutes on the first side without moving it.
- Flip the steak and grill for another 4 minutes.
- Using a brush or spoon, generously baste the top of the steak with the garlic butter. Flip again and baste the other side. Continue grilling and basting every minute or so until the steak reaches your desired doneness (130°F/54°C for medium-rare, about 12-14 minutes total). Use a meat thermometer to check if unsure.
- Transfer the steak to a plate and loosely cover with foil. Let it rest for 5-10 minutes to allow juices to redistribute.
- Slice against the grain and spoon any remaining garlic butter from the pan over the top. Serve immediately.
Notes
Use a meat thermometer to ensure perfect doneness. Let the steak rest after grilling to keep it juicy. If no grill is available, sear in a cast-iron skillet and finish in a 400°F oven for 5-7 minutes, basting with garlic butter. Avoid flipping the steak too often to develop a good crust. Keep garlic butter heat low to prevent burning.
Nutrition
- Serving Size: 1 ribeye steak (12 o
- Calories: 850
- Sodium: 600
- Fat: 65
- Saturated Fat: 30
- Carbohydrates: 1
- Protein: 65
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