Grilled Ribeye Steak with Garlic Herb Butter

This grilled ribeye steak recipe pairs a deeply browned ribeye with garlic herb butter for a simple steak dinner that puts the beef first. The method uses a hot two-zone grill, an instant-read thermometer, and a short resting period to make doneness easier to control.

Start with a well-marbled ribeye steak, season it simply, and let the grill handle the rest.

Ingredients for Grilled Ribeye Steak

Ribeye Steak

• 2 boneless ribeye steaks, about 12–16 ounces each and 1¼–1½ inches thick
• Kosher salt equal to about 0.8% of the steaks' combined weight — approximately 5½–7¼ grams for two 12–16 oz ribeyes
• 1 teaspoon freshly ground black pepper
• 2 teaspoons avocado oil or another neutral high-heat cooking oil

Garlic Herb Butter

• 4 tablespoons unsalted butter, softened
• 2 medium garlic cloves, finely minced or grated
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon finely chopped fresh rosemary
• ¼ teaspoon freshly ground black pepper

Additional salt is usually unnecessary because the steak is already well seasoned.

How to Prepare Ribeye for the Grill

Prepare the Steak

For the best seasoning, salt the ribeyes and place them uncovered on a rack or plate in the refrigerator for 4 to 24 hours before grilling.

This dry-brining period gives the salt time to season beyond the immediate surface while the refrigerator helps dry the exterior, which encourages better browning.

Short on time? Season the steak immediately before grilling instead.

Pat the steak dry with paper towels before it goes on the grill. Do not rinse raw beef, since splashing water around the sink can spread bacteria to nearby surfaces.

Brush the steaks lightly with avocado oil, then add the black pepper.

There is no need to leave the ribeye on the counter until it reaches room temperature. A thick steak will not truly come to room temperature in the short period normally recommended by recipes, and doneness is better controlled with a thermometer.

Prepare the Garlic Herb Butter

Combine the softened butter, garlic, parsley, thyme, rosemary, and black pepper in a small bowl. Mix until the garlic and herbs are evenly distributed.

The butter can be prepared up to two days ahead. Keep it covered and refrigerated, then let the amount you plan to use soften slightly before serving.

Get the Grill Ready

Set up the grill for two-zone cooking: one hot direct-heat area and one cooler indirect-heat area.

Preheat the direct side to approximately 450–500°F with the lid closed. Give the grill about 10–15 minutes to heat thoroughly. Clean the cooking grates with an appropriate grill brush or scraper.

Two-zone grilling gives you more control than keeping the steak over maximum heat for the entire cook. You can build a browned crust over direct heat, then move the ribeye to the cooler side if the exterior is ready before the center reaches its target temperature.

How to Grill Ribeye Steak

Place the Ribeye on the Grill

Place the ribeyes over direct heat. Grill for approximately 2–3 minutes on the first side, without pressing down on the meat. Flip and grill the second side for another 2–3 minutes.

If flare-ups become aggressive, move the steak temporarily to the indirect side rather than letting flames continuously surround the meat.

After both sides have browned, check the internal temperature. If the exterior looks good but the steak still needs more cooking, move it to the indirect side of the grill. Close the lid and continue cooking, flipping about every 1–2 minutes, until it approaches the desired temperature.

For steaks in the 1¼–1½-inch range, total grilling time commonly falls around 8–12 minutes, but grill temperature, steak thickness, bone-in versus boneless cuts, and starting temperature can all change the timing.

Use time as a guide and temperature as the deciding factor.

Check Steak Doneness

Insert an instant-read thermometer through the side of the steak toward its center, aiming for the thickest part. For a bone-in ribeye, keep the thermometer tip away from the bone.

Common culinary doneness ranges are:

Always place cooked steaks on a clean plate or cutting board, not the plate that previously held the raw meat. Wash or replace utensils that contacted raw beef before using them on the cooked steak.

Rest the Ribeye Before Serving

Let the grilled ribeye rest for 5–10 minutes before slicing.

A short rest allows heat within the steak to become more evenly distributed and reduces the amount of liquid that immediately runs onto the cutting board when the meat is sliced.

For food safety, steaks cooked to the USDA minimum should receive at least the recommended 3-minute rest. Five to 10 minutes works well for ribeyes in the 1¼–1½-inch thickness used in this recipe.

How to Serve Garlic Herb Butter Ribeye

Add the garlic herb butter while the steak is resting or immediately before serving.

Place about 1 tablespoon of garlic herb butter on each hot ribeye and allow it to melt over the surface. Serve additional butter at the table if desired. The remaining butter can also be used on vegetables or potatoes.

Serve the steaks whole or slice them against the grain shortly before serving.

Simple side dishes that work well with ribeye include:

The garlic herb butter can also be adjusted with fresh chives or additional parsley. Keep the basic steak method unchanged so the ribeye remains the focus.

Ribeye Grilling Tips

• Choose a steak at least 1¼ inches thick. A thicker ribeye gives you more time to brown the outside before the center becomes overcooked.
• Dry-brine when possible. Salting the steak 4–24 hours ahead improves seasoning and helps dry the surface.
• Pat the steak dry. Surface moisture works against browning.
• Use two heat zones. The indirect side gives you somewhere to move the steak if the crust develops faster than the center cooks.
• Oil the steak lightly rather than pouring oil onto hot grill grates. This uses less oil and can help limit flare-ups.
• Do not press the steak with a spatula. It does not help the steak cook more evenly.
• Use an instant-read thermometer. Color, grill marks, and cooking time alone cannot reliably determine the center temperature.
• Use clean serving equipment. Never put cooked meat back onto a plate that held raw beef unless the plate has been thoroughly washed.
• Let the ribeye rest. Five to 10 minutes works well for the thickness used here.

Frequently Asked Questions

Get Ribeye for Your Next Steak Dinner

Good results start with the cut of beef on the grill. Browse the meat selection at Elite Meat Market when planning your next steak dinner.

Pick up your ribeye, prepare the garlic herb butter, and use this grilled ribeye steak recipe whenever a simple steak dinner is on the menu.