If you’re craving a steak dinner that feels a little special but is still incredibly easy to make, these ribeye steaks with herb butter are exactly what you need. A hot grill, a beautifully marbled ribeye, and a simple garlic herb butter come together for a steakhouse-style meal right at home.
This is one of those recipes where less really is more. Ribeye steaks already have incredible flavor, so all they need is good seasoning and high heat. The finishing touch is a homemade herb butter made with fresh parsley, thyme, garlic, and butter that melts right into the steak as it rests. It’s simple, classic, and absolutely RIDIC-ULICIOUS.
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Whether you’re grilling on a Traeger, gas grill, or charcoal grill, this ribeye recipe works every time.
Table of contents
Why You’ll Love These Ribeye Steaks with Herb Butter
- Short ingredient list with big flavor
- Perfect for grilling season or special dinners
- Herb butter melts right into the steak
- Easy enough for weeknights, impressive enough for guests
Ingredients
For the Ribeye Steaks
- 2 ribeye steaks (about 1–1½ inches thick)
- Salt, to taste
- Black pepper, to taste
For the Herb Butter
- 4 tablespoons butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
How to Make Ribeye Steaks with Herb Butter
1. Prepare the Steaks
Take the ribeye steaks out of the refrigerator about 30 minutes before grilling so they can come to room temperature. Pat them dry and season both sides generously with salt and black pepper.
2. Make the Herb Butter
In a small bowl, mix together the softened butter, chopped parsley, thyme, minced garlic, salt, and pepper until fully combined. Set aside. This can be made ahead of time and refrigerated if needed.
3. Preheat the Grill
Preheat your grill to high heat, around 450–500°F. Make sure the grates are clean and lightly oiled so the steaks don’t stick.
4. Grill the Ribeye Steaks
Place the ribeye steaks directly on the hot grill. Cook for about 4–5 minutes per side for medium-rare or 5–6 minutes per side for medium, depending on thickness. Try not to move the steaks too much so you get those beautiful grill marks.
5. Rest and Finish with Herb Butter
Remove the steaks from the grill and immediately top each one with a generous spoonful of the herb butter. Tent loosely with foil and let the steaks rest for 5–10 minutes. As they rest, the butter melts right in, adding incredible flavor.
Tips for Perfect Ribeye Steaks
- Ribeye has plenty of natural flavor, so keep seasoning simple
- Always let steaks rest after grilling to keep them juicy
- Add the herb butter after grilling, not before
Frequently Asked Questions
Can I make the herb butter ahead of time?
Yes. The herb butter can be made up to 3 days in advance and stored in the refrigerator. Let it soften slightly before using.
What internal temperature is best for ribeye steaks?
- Medium-rare: 130–135°F
- Medium: 140–145°F
Can ribeye steaks with herb butter be cooked indoors?
Absolutely. A hot cast-iron skillet works great. Sear the steaks on both sides and finish with the herb butter just like you would on the grill.
What to Serve with Ribeye Steaks with Herb Butter
These steaks pair perfectly with simple sides like:
- Crab legs
- Baked or mashed potatoes
- Grilled asparagus or green beans
- A crisp side salad
Final Thoughts
These ribeye steaks with herb butter prove that you don’t need fancy techniques or complicated ingredients to make an unforgettable steak dinner. Juicy, flavorful, and finished with a butter that melts right in — this is one recipe you’ll come back to again and again.
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Ribeye Steaks with Herb Butter
Equipment
- smoker Traeger, Pit Boss, or any pellet grill or gas or charcoal grill
- meat thermometer
Ingredients
For the Ribeye
- 2 ribeye steaks 1–1½ inches thick
- seasoning salt & pepper or your favorite steak seasoning to taste
For the Herb Butter
- 4 tablespoons butter softened
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh thyme finely chopped
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Remove the ribeye steaks from the refrigerator about 30 minutes before grilling to bring them to room temperature. Pat dry and season both sides generously with salt and black pepper or your favorite steak seasoning.
- In a small bowl, mix together the softened butter, parsley, thyme, minced garlic, salt, and pepper until fully combined. Set aside or refrigerate if making ahead.
- Preheat the grill to high heat, about 450–500°F. Clean and lightly oil the grill grates.
- Place the ribeye steaks directly on the grill. Cook for 4–5 minutes per side for medium-rare or 5–6 minutes per side for medium, depending on thickness.
- Remove the steaks from the grill and immediately top each one with a generous spoonful of herb butter.
- Tent loosely with foil and let the steaks rest for 5–10 minutes before serving.
Notes
Notes
- Add the herb butter after grilling so it melts into the steak.
- Letting the steaks rest keeps them juicy and flavorful.
- Herb butter can be made up to 3 days in advance and stored in the refrigerator.
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