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Herb Butter Ribeye Steak

Herb Butter Ribeye Steak

Thick ribeye steaks seared hot on the grill with salt and pepper, then topped with melting herb butter.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 798 kcal

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.

Notes

Substitutions: Use a hot cast iron skillet if you do not have a grill.
Tips: Skip marinades and flip only once for a deeper crust.
Storage: Refrigerate leftovers for up to 3 days.
Keyword Black Pepper, Herb Butter, Herb Butter Ribeye Steak, Ribeye Steak, Vegetable Oil