Perfect Grilled Ribeye with Herb Butter

• 4 pieces ribeye steaks (12-14 oz each, 1.5 inches thick)
• 2 tbsp coarse salt (kosher or sea salt)
• 1 tbsp freshly cracked black pepper
• 2 tbsp high-heat oil (avocado or grapeseed)
• ½ cup butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp lemon zest
• 2 lbs baby potatoes, for serving
• 1 lb mixed vegetables (carrots, asparagus), for serving

Instructions

1. 1

   Prepare the Herb Butter

   In a small bowl, combine softened butter, minced garlic, parsley, thyme, rosemary, and lemon zest. Mix thoroughly until herbs are evenly distributed. Roll butter into a log using plastic wrap and refrigerate until firm, at least 30 minutes. This compound butter can be made days ahead and stores well for up to a week refrigerated or months frozen.

2. 2

   Temper the Steaks

   Remove steaks from refrigerator 45-60 minutes before cooking - this is essential for even cooking. A cold steak placed on a hot pan will overcook the exterior before the interior reaches temperature. Pat steaks completely dry with paper towels; surface moisture prevents proper searing.

3. 3

   Season Generously

   Season steaks liberally on all sides with coarse salt and freshly cracked pepper. Don't be timid - a thick steak needs ample seasoning. The salt also helps draw out surface moisture for a better sear. Let steaks sit at room temperature after seasoning.

4. 4

   Prepare Your Cooking Surface

   For outdoor grilling: Preheat grill to high heat (500°F+) with one side set to medium for indirect cooking. For stovetop: Heat a cast-iron skillet over high heat for 5 minutes until nearly smoking. The pan should be almost uncomfortably hot before adding steaks.

5. 5

   Sear the Steaks

   Add oil to hot pan or brush grill grates. Place steaks and do not move them for 3-4 minutes - movement prevents crust formation. You should hear an aggressive sizzle; if not, your surface isn't hot enough. Flip and sear another 3-4 minutes. For thick steaks, sear edges by holding with tongs.

6. 6

   Cook to Temperature

   For medium-rare (130°F internal), move to cooler part of grill or reduce heat and cook until temperature is reached, about 3-5 minutes more. Use an instant-read thermometer inserted into the thickest part. Remember carryover cooking will add 5°F during rest.

7. 7

   Rest the Meat

   Transfer steaks to a cutting board or warm plate. This is non-negotiable: rest for at least 5 minutes, ideally 8-10. Resting allows juices to redistribute throughout the meat. Cutting too early results in all those flavorful juices pooling on your plate instead of staying in the steak.

8. 8

   Finish and Serve

   Place a generous pat of herb butter (about 2 tablespoons) on each steak. As it melts, it creates an instant sauce. Serve immediately with prepared sides, spooning any melted butter from the plate over the steak.

Nutrition Facts

Per serving (approximate values)