Grilled Ribeye Steak with Garlic Butter

Before we dive into the irresistible sizzle of steak and butter, I just want to say thank you—for being here, for your passion for great food, and for joining me in celebrating recipes that are anything but ordinary. Whether you’re a seasoned home chef or someone just dipping your toes into grilling, this Garlic Butter Ribeye is for you.

Today’s recipe is the kind of showstopper that makes you pause mid-bite just to savor the moment. We’re making Grilled Ribeye Steak with Garlic Butter—a dish that’s rich, juicy, perfectly charred on the outside, and meltingly tender on the inside, with a savory garlic-parsley butter melting right into all those nooks and crannies. It’s bold. It’s buttery. And it’s begging to be the centerpiece of your next meal.

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Why This Grilled Ribeye with Garlic Butter is Worth Your Time

Steak night doesn’t have to mean a trip to a fancy steakhouse. This recipe brings the luxury of a premium cut and gourmet garlic butter right into your backyard or stovetop grill. The seasoning is simple but purposeful, letting the meat shine. And that garlic butter? It’s creamy, herby, brightened with just a touch of lemon, and it takes the entire experience to another level.

Why You’ll Fall in Love with This Recipe

• Perfectly grilled crust with a juicy, tender interior

• Butter that melts into every bite for extra richness

• Ready in under an hour

• Just five pantry spices and real, fresh ingredients

• Pairs with anything from grilled veggies to mashed potatoes

What Does It Taste Like?

This steak is smoky, peppery, and juicy with just the right balance of seasoning to enhance—not overshadow—the flavor of the beef. The garlic butter adds a warm, garlicky richness that gently melts into the steak’s surface. It’s indulgent but approachable, elevated yet comforting. Every bite is layered with umami, herbs, and that unbeatable steakhouse sizzle.

The Benefits of This Recipe

• Protein-packed: With around 48g of protein per steak, this is a filling and muscle-friendly meal.

• Naturally low-carb: Great for those watching their carbs.

• Versatile: Works beautifully on gas grills, charcoal, or cast iron indoors.

• Make-ahead friendly: Garlic butter can be prepped days in advance.

Ingredients

For the Steak:

• 2 boneless ribeye steaks (1.25–1.5 inches thick)

• 1 tbsp olive oil

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika

• 1/4 tsp onion powder

For the Garlic Butter:

• 4 tbsp unsalted butter, softened

• 3 cloves garlic, minced

• 1 tsp fresh parsley, chopped

• 1/2 tsp lemon juice

• Pinch of salt

Tools You’ll Need

• Grill (gas, charcoal, or grill pan)

• Tongs

• Meat thermometer

• Small mixing bowl

• Plastic wrap

• Cutting board

Additions & Substitutions

• Steak cut: Can’t find ribeye? Try New York strip or filet mignon.

• Herbs: Swap parsley for thyme, chives, or rosemary.

• Spice variation: Add cayenne for a little heat or brown sugar for a hint of caramelization.

• Butter upgrade: Mix in blue cheese or roasted shallots for a more robust flavor twist.

Step-by-Step Instructions

1. Prep the Steaks

Pat the ribeyes dry and rub with olive oil. Season evenly with salt, pepper, paprika, and onion powder. Let sit at room temperature for 30 minutes to enhance tenderness and flavor.

2. Make the Garlic Butter

In a small bowl, combine softened butter, garlic, parsley, lemon juice, and a pinch of salt. Mix until smooth. Spoon onto plastic wrap, shape into a log, and chill for 15–20 minutes.

3. Grill to Perfection

Preheat grill to high heat (450–500°F / 230–260°C). Grill steaks 4–5 minutes per side for medium-rare. For accuracy, use a meat thermometer—130°F (54°C) is the sweet spot for that perfect pink center.

4. Rest & Butter Up

Transfer steaks to a cutting board and let them rest for 5–7 minutes. This locks in all those glorious juices. Before serving, top each steak with a thick slice of garlic butter. Watch it melt—it’s pure magic.

5. Serve & Savor

Plate it up with your favorite sides—grilled onions, roasted potatoes, or buttery mashed cauliflower. Garnish with a bit more parsley for that fresh, green finish.

What to Serve It With

• Grilled asparagus or charred scallions (like in the photo!)

• Creamy mashed potatoes or roasted garlic cauliflower mash

• A crisp green salad with balsamic vinaigrette

• Crusty bread to soak up the garlic butter (you’ll thank me)

Tips for a Perfect Ribeye Every Time

• Room temp = juicy steak: Don’t skip the resting before grilling.

• Get that grill HOT: High heat = a great sear and flavor.

• Use a thermometer: Guessing doneness is risky. A meat thermometer is your best friend.

• Let it rest: Always give your steak a few minutes after grilling to reabsorb juices.

Storage Instructions

Leftover steak? Wrap tightly in foil or place in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or slice thin and enjoy cold in salads or sandwiches.

Garlic butter can be stored in the fridge for up to 1 week or frozen for up to 1 month. Pro tip: slice it into discs before freezing so you can pop one out anytime.

Frequently Asked Questions

Can I cook this steak in a cast iron skillet instead?
Absolutely. Use the same high heat, and make sure your pan is properly preheated. Sear 3–4 minutes per side and finish with the garlic butter as directed.

What if I don’t like garlic?
You can skip the garlic or replace it with shallots or a hint of horseradish for a different spin.

How do I know when the steak is done?
Use a meat thermometer! 130°F for medium-rare, 140°F for medium, and 150°F+ if you prefer it well done (though I highly recommend medium-rare for ribeye).

Is it necessary to rest the steak after grilling?
Yes, it’s crucial. This allows the juices to redistribute so you don’t lose all that flavor when slicing.

Conclusion

Grilled Ribeye Steak with Garlic Butter is that perfect blend of indulgent and simple. With just a handful of ingredients and a few easy steps, you get a meal that looks—and tastes—like it came straight from a steakhouse kitchen. It’s hearty, flavorful, and full of wow-factor.

If you loved this recipe, you’ll want to try my Peach Bourbon BBQ Ribs or Grilled Peaches with Honey Cream—they’re equally irresistible and perfect for summer grilling.

Tried this recipe? Share your thoughts in the comments and tag your photos on Pinterest—I’d love to see your steak night creations!

Nutritional Information (Per Serving)

• Calories: ~600

• Protein: ~48g

• Fat: ~45g

• Carbs: ~2g

• Fiber: 0g

• Sugar: ~0.5g

• Sodium: ~450mg

Thanks for stopping by—your grill is calling.

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Garlic Butter Ribeye

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Description

This Garlic Butter Ribeye is grilled to perfection—tender, juicy, and full of flavor. Topped with a rich garlic herb butter that melts over the hot steak, this recipe delivers steakhouse quality right from your grill or stovetop. Simple seasoning, bold results.

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Ingredients

Scale 1x2x3x

• For the Steak:
• 2 boneless ribeye steaks (1.25–1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• For the Garlic Butter:
• 4 tbsp unsalted butter (softened)
• 3 cloves garlic (minced)
• 1 tsp fresh parsley (chopped)
• 1/2 tsp lemon juice
• Pinch of salt

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Instructions

1. Prep the Steaks:
2. Pat ribeyes dry with paper towels. Rub both sides with olive oil. Season evenly with salt, pepper, paprika, and onion powder. Let rest at room temperature for 30 minutes.
3. Make the Garlic Butter:
4. In a small bowl, mix softened butter, garlic, parsley, lemon juice, and a pinch of salt. Shape into a log using plastic wrap and chill for 15–20 minutes until firm.
5. Grill the Steaks:
6. Preheat grill to high heat (450–500°F / 230–260°C). Grill steaks for 4–5 minutes per side for medium-rare, or adjust for your preferred doneness. Internal temp should reach 130°F (54°C) for medium-rare.
7. Rest & Butter:
8. Transfer steaks to a cutting board. Let rest for 5–7 minutes. Just before serving, top each steak with a thick slice of garlic butter.
9. Serve:
10. Serve immediately with your favorite grilled vegetables or mashed potatoes. Garnish with fresh parsley if desired.

Notes

Make-Ahead: Garlic butter can be prepared 1–2 days in advance and stored in the fridge.

Alternate Cooking Method: Use a cast iron skillet over high heat for similar results.

Substitutions: Swap parsley for thyme or chives. Use ghee for a dairy-free version.

Storage: Leftover steak can be stored in the fridge up to 3 days. Garlic butter keeps for 1 week in the fridge or 1 month in the freezer.

Serving Suggestion: Great with grilled asparagus, roasted potatoes, or crusty bread to soak up the butter.