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Perfectly Grilled Ribeye Steak with Garlic Butter

A perfectly grilled ribeye steak, sliced in half to show medium-rare interior, topped with melting garlic butter.
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Follow these steps to grill a thick-cut ribeye steak to medium-rare perfection, complete with a flavorful homemade garlic butter.

Ingredients

Scale
  • 2 (1.5-inch thick) ribeye steaks
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Remove steaks from the refrigerator 1 hour before cooking. Pat them completely dry with paper towels.
  2. Season both sides of the steaks heavily with kosher salt and black pepper.
  3. Prepare the grill for two-zone cooking: create a hot side (direct heat) and a cooler side (indirect heat). For charcoal, push coals to one side. For gas, set one side to high and the other to medium-low. Aim for a grill temperature around 450°F on the hot side.
  4. Mix the softened butter, minced garlic, parsley, and thyme in a small bowl to create the garlic butter. Set aside.
  5. Brush the steaks lightly with olive oil.
  6. Sear the steaks directly over the hot side of the grill for 2 to 3 minutes per side until a deep brown crust forms.
  7. Move the steaks to the cooler side of the grill. Close the lid and cook until the internal temperature reaches 125°F for medium-rare. This usually takes 5 to 8 minutes, depending on thickness.
  8. Remove the steaks from the grill when they reach 125°F internal temperature.
  9. Place a generous slice of the garlic butter on top of each hot steak immediately.
  10. Let the steaks rest uncovered on a cutting board for 10 minutes before slicing against the grain.

Notes

  • For the best sear, make sure your grill grates are clean and very hot before placing the steaks down.
  • If using a charcoal grill, avoid flare-ups by moving the steak away from direct flames when they occur.
  • Use a reliable meat thermometer inserted into the thickest part of the steak for accurate doneness readings.

Nutrition

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