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Grilled ribeye steak with garlic herb butter and charred scallions on a wooden board

Garlic Butter Ribeye

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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Equipment

  • Grill or grill pan
  • Tongs
  • Meat thermometer
  • Mixing bowl
  • Plastic wrap
  • Knife & cutting board

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

Instructions
 

  • Prep the Steaks:
  • 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.
  • Make the Garlic Butter:
  • 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.
  • Grill the Steaks:
  • 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.
  • Rest & Butter:
  • 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.
  • Serve:
  • 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.