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Grilled Ribeye with Herb Compound Butter

Grilled ribeye with herb compound butter delivers a thick, charred crust with steakhouse-style flavor. You sear hot, flip once, rest briefly, then top with garlic-herb butter that melts and pools into the crust.
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Prep Time 30 minutes
Cook Time 13 minutes
Chill 30 minutes
Total Time 1 hour 13 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the Ribeye
  • 2 ribeye steaks About 1.5 inches thick, approx. 14–16 oz each
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
For the Herb Compound Butter
  • 0.5 cup unsalted butter 1 stick / 113g, softened to room temperature
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary finely chopped
  • 0.5 tsp lemon zest
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the herb compound butter
  1. Mix the softened butter with garlic, parsley, chives, thyme, rosemary, lemon zest, kosher salt, and black pepper in a small bowl until fully combined.
  2. Spoon the butter mixture onto a sheet of plastic wrap, roll into a log, twist the ends tight, and refrigerate for at least 30 minutes or until firm.
Prep and grill the ribeye
  1. Remove the ribeye steaks from the fridge 45 minutes before grilling to bring them closer to room temperature.
  2. Pat the steaks completely dry with paper towels so the surface can brown instead of steaming.
  3. Drizzle the steaks with olive oil, then rub all sides with kosher salt, coarse black pepper, garlic powder, and smoked paprika, pressing the seasoning firmly into the meat.
  4. Preheat the grill (gas or charcoal) to high heat, 450–500°F (230–260°C), then clean and oil the grates well.
  5. Place steaks on the hot grill and cook undisturbed for 4–5 minutes until a deep char forms.
  6. Flip the steaks once and grill 3–4 minutes more for medium-rare, until the internal temperature reaches 130–135°F (54–57°C).
  7. Rotate each steak 45° halfway through each side for attractive grill marks (optional).
  8. Transfer steaks to a cutting board or plate and tent loosely with foil, then rest for 5–7 minutes to let juices redistribute.
  9. Slice a generous round of compound butter (about ¾ inch thick) and set it directly on top of the hot resting steaks so it melts and pools into the crust.
  10. Serve immediately, plating with any remaining compound butter on the side.

Notes

Pro tip: the dry-surface step is non-negotiable—patting the ribeyes very dry helps the char form at 450–500°F. Refrigerate leftover compound butter up to 5 days and use within that time; freeze for up to 2 months. If you want a lighter swap, use half the butter quantity and increase herbs to keep flavor while reducing richness.