If you are looking for a rich, juicy steak dinner with a deeply browned crust and plenty of buttery garlic-herb flavor, this Garlic Butter Grilled Ribeye Steak is an excellent recipe to make. Thick ribeye steaks are seasoned simply, grilled over high heat, then finished with homemade garlic herb butter while they rest.
Ribeye is naturally well-marbled, which makes it especially flavorful and tender on the grill. The hot grates create a smoky, caramelized exterior while the interior stays juicy when cooked to your preferred doneness.
This recipe is perfect for summer cookouts, date nights, family dinners, holidays, or anytime you want a restaurant-style steak at home. Serve it with roasted potatoes, grilled vegetables, mashed potatoes, or a crisp salad for a complete meal.
Why You’ll Love This Garlic Butter Grilled Ribeye Steak
Ribeye contains generous marbling, which melts during grilling and gives the steak a rich, beefy flavor.
The seasoning stays simple so the natural flavor of the beef remains the star.
Cooking over high heat develops an excellent crust and attractive grill marks.
The garlic herb butter melts over the hot steak after grilling, adding richness without causing unnecessary grill flare-ups.
It is also easy to adjust the cooking time depending on whether you prefer rare, medium-rare, medium, or more well-done steak.
Ingredients
For the Ribeye Steaks
- 2 ribeye steaks, about 12–16 ounces each and 1¼–1½ inches thick
- 1 tablespoon olive oil or avocado oil
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
For the Garlic Herb Butter
- 4 tablespoons unsalted butter, softened
- 3 garlic cloves, very finely minced
- 1 tablespoon freshly chopped parsley
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon lemon zest, optional
- ¼ teaspoon freshly ground black pepper
- Pinch of kosher salt
For Garnishing
- Fresh rosemary
- Fresh thyme
- Chopped parsley
- Freshly cracked black pepper
- Lemon wedges, optional
How to Make Garlic Butter Grilled Ribeye Steak
1. Prepare the Steaks
Remove the ribeye steaks from their packaging.
Pat them thoroughly dry with paper towels.
A dry exterior is important because excess moisture can prevent proper browning on the grill.
2. Season the Ribeyes
Brush the steaks lightly with olive or avocado oil.
Combine the salt, black pepper, garlic powder, onion powder, and smoked paprika.
Season both sides and the edges generously.
3. Make the Garlic Herb Butter
In a small bowl, combine the softened butter, minced garlic, parsley, rosemary, thyme, lemon zest if using, black pepper, and a small pinch of salt.
Mix until evenly combined.
Set aside at room temperature while the steaks cook.
4. Preheat the Grill
Preheat a gas or charcoal grill to high heat, approximately 450–500°F.
Clean the grill grates thoroughly.
Lightly oil them before adding the steaks.
5. Create Two Heat Zones
If possible, set up one side of the grill for high direct heat and another for lower indirect heat.
This gives you better control with thick ribeyes.
6. Place the Steaks on the Grill
Place the ribeyes over the hottest part of the grill.
Let them cook without moving for approximately 3–4 minutes.
A deep brown crust and defined grill marks should develop.
7. Flip the Steaks
Turn the ribeyes using tongs.
Grill the second side for approximately 3–4 minutes.
Avoid piercing the steaks with a fork.
8. Sear the Fat Edge
If the ribeyes have a thick strip of exterior fat, hold each steak upright with tongs.
Sear the fat edge for approximately 30–60 seconds.
9. Move to Indirect Heat
For thick steaks that need more cooking internally, move them to the cooler part of the grill.
Close the lid.
Continue cooking until they approach your preferred internal temperature.
10. Check the Temperature
Use an instant-read thermometer inserted into the thickest part of the steak.
Approximate pull temperatures are:
- Rare: 120–125°F
- Medium-rare: 125–130°F
- Medium: 135–140°F
- Medium-well: 145–150°F
- Well done: 155°F+
The temperature typically rises slightly during resting.
11. Remove from the Grill
Transfer the steaks to a clean cutting board or platter when they reach your preferred temperature.
12. Add Garlic Butter
Immediately place a generous spoonful of garlic herb butter over each hot ribeye.
Let the butter melt naturally over the steak.
13. Rest the Steaks
Allow the ribeyes to rest for approximately 5–10 minutes.
Do not slice immediately.
Resting gives the juices time to redistribute through the meat.
14. Add More Butter
If desired, add another small spoonful of garlic butter just before serving.
15. Slice the Steak
For serving slices, cut across the grain using a sharp knife.
You can also serve each ribeye whole.
16. Garnish and Serve
Finish with fresh parsley, cracked black pepper, rosemary, or thyme.
Serve immediately.
What to Serve With Garlic Butter Grilled Ribeye Steak
Ribeye pairs beautifully with classic steakhouse-style sides.
Try:
- Garlic mashed potatoes
- Loaded baked potatoes
- Crispy roasted baby potatoes
- Parmesan fries
- Creamy mac and cheese
- Grilled asparagus
- Green beans
- Roasted Brussels sprouts
- Sautéed mushrooms
- Creamed spinach
For something lighter, serve the steak with an arugula salad, Caesar salad, tomato salad, or grilled vegetables.
Tips for the Best Garlic Butter Grilled Ribeye Steak
Choose ribeyes with good visible marbling.
Use steaks at least 1 inch thick.
Pat the meat thoroughly dry.
Season generously.
Preheat the grill completely.
Use high heat for the initial sear.
Create an indirect-heat zone for thick steaks.
Avoid flipping repeatedly.
Use tongs instead of a fork.
Check doneness with an instant-read thermometer.
Add garlic butter after grilling rather than early in the cooking process.
Always rest the steak before slicing.
Easy Recipe Variations
Garlic Parmesan Ribeye
Mix 2 tablespoons freshly grated Parmesan into the garlic butter.
Spicy Garlic Butter Ribeye
Add red pepper flakes, cayenne, or finely chopped chili to the butter.
Rosemary Garlic Ribeye
Double the fresh rosemary and reduce the parsley.
Blue Cheese Ribeye
Top the rested steak with crumbled blue cheese and garlic butter.
Mushroom Garlic Butter Ribeye
Serve with sautéed mushrooms cooked in butter, garlic, and thyme.
Cajun Ribeye
Season the steak with Cajun seasoning before grilling.
Peppercorn Ribeye
Press coarsely cracked black pepper onto the exterior before grilling.
Lemon Herb Ribeye
Add extra lemon zest and fresh parsley to the finishing butter.
How to Store Leftovers
Allow leftover steak to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
For the best texture, store the steak whole or in larger pieces rather than slicing everything immediately.
To reheat, place the steak in a covered skillet over low heat with a small amount of butter.
Warm only until heated through.
You can also reheat in a 250–275°F oven until gently warmed.
Avoid prolonged microwave heating because it can quickly overcook the steak.
Leftover ribeye is also excellent cold or gently warmed in sandwiches, salads, tacos, or steak-and-egg breakfasts.
Frequently Asked Questions
What thickness is best for grilling ribeye?
Steaks around 1¼–1½ inches thick are ideal because they can develop a strong crust without overcooking too quickly.
Should I marinate ribeye?
You do not need to.
Ribeye already has plenty of natural flavor and tenderness, so salt, pepper, and simple seasonings are usually enough.
What is the best doneness for ribeye?
Medium-rare to medium is especially popular because the fat has time to soften while the meat remains juicy.
Why did my steak stick to the grill?
The grates may not have been hot or clean enough, or the steak may have been flipped before a crust had formed.
Can I use boneless ribeye?
Yes.
Both boneless and bone-in ribeye work beautifully.
Can I cook this indoors?
Absolutely.
Use a heavy cast-iron skillet over medium-high to high heat, then finish thicker steaks in a hot oven if necessary.
When should I add the garlic butter?
Add it immediately after grilling while the steak rests.
This gives you the butter flavor without burning the garlic over direct flame.
Why should steak rest before slicing?
Resting allows the juices to redistribute through the meat instead of immediately running onto the cutting board.
Final Thoughts
This Garlic Butter Grilled Ribeye Steak combines richly marbled beef, a deeply seared crust, fresh garlic, butter, rosemary, thyme, and parsley in one easy steakhouse-style dinner.
The key is starting with thick ribeyes, grilling over properly heated grates, monitoring the internal temperature, and allowing the meat to rest before slicing.
Serve the steaks hot with mashed potatoes, grilled asparagus, sautéed mushrooms, or a crisp salad and let the melted garlic herb butter finish every bite with rich, savory flavor.