Herb butter ribeye steak brings steakhouse flavor to your own grill with only a few simple ingredients. A thick ribeye gets a hard sear outside, and a spoonful of herb butter melts over the top as it rests.
The secret is patience rather than gadgets: bring the steaks to room temperature, season them well, and flip only once. Dinner for two is ready in under an hour, including the rest time. Pair it with simple sides and the meal feels like a special night out.
Table of Contents
Why This Herb Butter Ribeye Steak Recipe Works
Letting the steaks sit out for thirty minutes helps them cook evenly, so the center does not stay cold while the outside overcooks.
Ribeye has plenty of marbling, so salt and pepper are enough seasoning. A strong marinade would only hide the beefy flavor. The fat melts as it cooks and bastes the meat from the inside, which is why the steak tastes so rich.
Flipping once and resting the meat afterward gives you a deep crust and juices that stay in the steak instead of on the plate.
Ingredients for Herb Butter Ribeye Steak
- 2 ribeye steaks, about 12 ounces each and at least 1 inch thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil, for brushing the steaks
- 2 tablespoons herb butter, softened
Ribeye steaks. Choose steaks at least one inch thick with bright red meat and fine white marbling, since thin steaks overcook before they brown.
Salt. One teaspoon is enough for two big steaks, so season both sides evenly before cooking.
Black pepper. Coarsely ground pepper forms a savory crust, so grind it fresh if you can. A pepper mill makes a noticeable difference in aroma.
Vegetable oil. A thin brush of oil keeps the steaks from sticking and helps the crust brown.
Herb butter. A spoonful of softened herb butter melts over the hot steak and turns into a quick sauce.
How to Make Herb Butter Ribeye Steak
1. Warm the steaks Take the ribeyes out of the refrigerator and let them sit at room temperature for thirty minutes while the grill heats.
2. Season well Pat the steaks dry, brush them lightly with the oil, and sprinkle salt and pepper evenly over both sides.
3. Heat the grill Preheat the grill to high heat and clean the grates so the steaks sear cleanly without sticking.
4. Sear the first side Lay the steaks on the grill and cook for four to five minutes without moving them so a deep crust forms.
5. Flip once Turn the steaks a single time and cook another four to five minutes, checking the temperature with a thermometer.
6. Top and rest Move the steaks to a plate, spoon on the herb butter, and rest for five to ten minutes before slicing across the grain.
How to Serve Herb Butter Ribeye Steak
Slice the steak across the grain and serve it with creamy mashed potatoes and roasted Brussels sprouts. A simple Italian house salad and fluffy dinner rolls round out a classic steak dinner.
How to Store and Reheat Herb Butter Ribeye Steak
Wrap leftover steak tightly and refrigerate it for up to three days. Reheat slices gently in a skillet until they reach 165 degrees F, or enjoy them cold in sandwiches.
Tips and Variations for Herb Butter Ribeye Steak
Use a thermometer. Pull the steaks near 130 degrees F for medium rare, then let them rest while the temperature climbs a few degrees.
Know the safe minimum. The USDA safe minimum for whole steaks is 145 degrees F followed by a three minute rest, so cook to that for young children or anyone with a weak immune system.
Skip the marinade. Ribeye has plenty of its own flavor, and marinades can mask it. A little salt and time at room temperature do more for the steak than any sauce.
Control flare ups. Fat dripping onto flames can flare, so keep a cooler zone on the grill and move steaks there if needed. Keep tongs handy and never walk away from the grill.
Flag the allergens. Herb butter contains milk, so check with guests who avoid dairy.
Make your own herb butter. Mix softened butter with chopped parsley, thyme, and garlic, then chill it until firm. Roll it into a log in plastic wrap and slice off rounds whenever you grill.
Slice against the grain. Cutting across the muscle fibers makes each bite tender. Slice only what you plan to serve so the rest stays juicy.
Check trusted guidance. The FDA safe food handling guidance explains safe temperatures and how to avoid cross contamination when grilling.
Frequently Asked Questions About Herb Butter Ribeye Steak
How long do you grill herb butter ribeye steak?
A one inch steak takes about four to five minutes per side over high heat, depending on the doneness you want.
Should herb butter ribeye steak rest before slicing?
Yes, rest it for five to ten minutes so the juices settle back into the meat.
Can I cook herb butter ribeye steak in a skillet?
Yes, use a hot cast iron skillet and cook for about the same time per side.
How thick should ribeye steaks be?
At least one inch thick, which gives you time to sear without overcooking the center.
Do I need to use oil on the steak?
A thin coat helps the surface brown and keeps the meat from sticking to the grates.
Herb Butter Ribeye Steak
Equipment
- Grill
- Instant read thermometer
- Tongs
Ingredients
Main Ingredients
- 2 ribeye steaks about 12 oz each and at least 1 inch thick, at room temperature
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil for brushing
- 2 tbsp herb butter softened, for topping
Instructions
Cooking
- Prep the steaks. Rest the steaks at room temperature for 30 minutes, pat dry, brush with oil, and season both sides.
- Sear. Grill over high heat for 4 to 5 minutes without moving, then flip once and cook 4 to 5 minutes more.
- Check the temperature. Cook to 130 degrees F for medium rare or 145 degrees F for the USDA safe minimum.
- Rest and top. Rest the steaks for 5 to 10 minutes and spoon the herb butter over the top before slicing.
