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Perfect Grilled Ribeye with Herb Butter

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A quick and easy recipe for a perfectly grilled ribeye steak topped with a rich compound herb butter that enhances flavor and juiciness.

Ingredients

Scale
  • 1 ribeye steak (1 to 1.5 inches thick, about 10–12 oz / 280–340 g), well-marbled, USDA Choice or Prime
  • 4 tablespoons (60 g) unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 clove garlic, minced
  • Salt (kosher or sea salt), to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil

Instructions

  1. Prepare the compound herb butter: In a small bowl, combine softened unsalted butter, finely chopped parsley, thyme leaves, rosemary, and minced garlic. Mix until evenly blended. Season lightly with salt and pepper. Set aside or refrigerate if preparing ahead.
  2. Bring the steak to room temperature: Take ribeye out of the fridge about 20 minutes before cooking to ensure even cooking.
  3. Season the ribeye: Pat the steak dry with paper towels. Brush both sides lightly with olive oil, then sprinkle liberally with kosher salt and freshly ground black pepper.
  4. Preheat your grill or cast iron skillet: Heat grill to around 450°F (230°C) or heat cast iron pan on medium-high until a drop of water sizzles instantly.
  5. Grill the steak: Place ribeye on grill or skillet. Cook about 4-6 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C). Flip once using tongs.
  6. Check doneness: Use a meat thermometer or press steak gently; it should feel slightly springy but not soft.
  7. Rest the steak: Transfer ribeye to plate or cutting board and tent loosely with foil. Rest for 5-7 minutes to redistribute juices.
  8. Add a heaping spoonful of herb butter: Top warm steak with compound herb butter and let it melt over the surface.
  9. Serve and enjoy: Slice against the grain if desired or serve whole with extra butter on the side.

Notes

Let steak come to room temperature before cooking for even doneness. Flip steak only once to retain juices. Rest steak after cooking to keep it juicy. Compound herb butter can be made ahead and refrigerated. For dairy-free option, use plant-based butter. Rotate steak on grill if hot spots occur. Clean grill or pan after cooking for better future results.

Nutrition

Keywords: grilled ribeye, herb butter, steak recipe, easy steak, compound butter, backyard grilling, cast iron steak

Find it online: https://shimmersnack.com/perfect-grilled-ribeye-with-herb-butter-easy-step-by-step-recipe/