There’s nothing quite as mouthwatering as a Perfect Grilled Ribeye—juicy, richly marbled steak seared over roaring flames and melting under a crown of herb butter. This recipe brings steakhouse perfection home with just a few essential ingredients, straightforward steps, and lots of flavor-packed love.
Why You’ll Love This Recipe
- Unbeatable Steakhouse Flavor: You’ll create the same sizzling char and savory depth as your favorite restaurant at home.
- Simple Ingredients, Maximum Impact: Every ingredient is chosen to elevate the ribeye’s juicy richness—no fancy gadgets or overly fussy steps.
- Customizable for Every Palate: From the seasoning to the butter, you can truly make your Perfect Grilled Ribeye your own.
- Quick and Satisfying: In just over half an hour, you’ll have a crave-worthy main course for any occasion.
Ingredients You’ll Need
One of the keys to an unforgettable Perfect Grilled Ribeye is letting quality ingredients shine. With juicy, generous steaks, robust seasoning, and a dreamy swirl of herb butter, every bite becomes memorable. Here’s what brings both flavor and color to your plate.
- Ribeye Steaks (1-inch thick, bone-in or boneless): The heart of this recipe—choose steaks with rich marbling, which promise a tender, flavorful, and juicy result.
- Montreal Seasoning: This bold, aromatic blend brings out the best in beef, with just the right balance of pepper, garlic, and herbs. Homemade or store-bought—go easy if yours is especially salty.
- Compound Butter (Herb or Cheese): Sliced and ready to melt, this butter fuses herbs (like basil or cilantro) and spices into a decadent finishing touch. It’s well worth making ahead, though plain butter works beautifully, too.
Variations
Perfect Grilled Ribeye is endlessly adaptable and so easy to tailor to your preferences or pantry. Don’t hesitate to play with the components, swap in your favorite flavors, or try new twists to match any craving or dietary need.
- Different Seasoning Blends: Try a smoky chipotle rub, classic salt and cracked black pepper, or even a dusting of espresso powder for bolder flavor.
- Blue Cheese Butter: Replace the herb butter with a blue cheese and chive compound butter for a steakhouse-style upgrade.
- Fresh Herb Toppings: Instead of compound butter, finish your steak with a shower of chopped parsley, basil, or cilantro and a drizzle of olive oil.
- Reverse Sear: For extra smoke, slow-cook ribeyes over indirect heat, then finish with a screaming-hot sear right before serving.
How to Make Perfect Grilled Ribeye
Step 1: Prep the Compound Butter
Take your compound butter out of the refrigerator and let it come to room temperature. Then, slice it into thick rounds about 1/2 inch wide. By the time your steaks are sizzling, the butter will be perfectly soft and ready to melt luxuriously over the top.
Step 2: Season the Ribeye Steaks
Gently massage the Montreal seasoning evenly on both sides of each ribeye, covering every nook and cranny. Let the seasoned steaks rest at room temperature for at least 20 minutes—this lets the flavors sink in and the steaks grill more evenly later.
Step 3: Heat the Grill
While your ribeyes are marinating, fire up your grill to 450°F–500°F. This high heat is essential for a caramelized sear without overcooking the inside—a true hallmark of a Perfect Grilled Ribeye.
Step 4: Grill to Perfection
Lay the steaks onto the piping-hot grill grates and cook for 3–4 minutes per side for a gorgeous medium-rare (adjust slightly for thicker steaks or preferred doneness). Turn just once for those classic grill marks and unbeatable flavor.
Step 5: Butter and Rest
Right before you take the steaks off the grill, place a slice of compound butter on top of each one. The heat will start melting the butter, blanketing your ribeye with luscious flavor. Remove the steaks, tent them loosely, and let them rest 5–10 minutes—this keeps the juices where they belong.
Pro Tips for Making Perfect Grilled Ribeye
- Choose the Right Cut: Look for ribeyes with vivid marbling and a bright, ruby-red hue—this means the steak will be both juicy and tender after grilling.
- Let Steaks Come to Room Temp: Taking the chill off your steak before grilling helps it cook evenly, so you’re rewarded with that signature, edge-to-edge blush.
- Don’t Skip the Rest: Patiently letting your ribeye rest after grilling allows the savory juices to redistribute, preventing dryness with every slice.
- Master the Temperature: For perfect doneness, use an instant-read thermometer—aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium, pulling the steak off the grill just before it hits your target.
How to Serve Perfect Grilled Ribeye
Garnishes
A flourish of flaky sea salt, freshly cracked black pepper, or a sprinkle of chopped herbs adds color and an extra kick to your Perfect Grilled Ribeye. If you love brightness, a squeeze of fresh lemon or a drizzle of chili oil can take things to a whole new level.
Side Dishes
This ribeye practically begs for classic steakhouse sides! Pair with roasted or mashed potatoes, charred asparagus, garlicky green beans, or a crisp wedge salad. Creamed spinach or grilled corn with smoky butter are also dreamy companions to your ribeye’s richness.
Creative Ways to Present
Try slicing the steak and fan it out over a wooden board, letting the melting butter pool on the side. Or, serve individual ribeyes on pre-warmed plates, topped with a dramatic swirl of herb butter and a garnish of microgreens for an elegant touch. For a summer cookout, serve family-style with all the fixings and let everyone dig in.
Make Ahead and Storage
Storing Leftovers
To keep leftover Perfect Grilled Ribeye as delicious as possible, wrap the pieces tightly in foil or place in an airtight container. Chill in the fridge and enjoy within three days for the juiciest results—the flavor stays incredible!
Freezing
If you need to store your steak longer, freeze slices (or the whole steak) wrapped well and tucked into a freezer-safe bag. For the best taste and texture, enjoy within two months and thaw overnight in the refrigerator before reheating.
Reheating
For the juiciest leftovers, gently reheat your ribeye in a low oven (275°F, covered with foil) just until warmed through, or give it a quick sear in a hot skillet with a pat of butter. Avoid the microwave, unless you want to risk overcooking that gorgeous steak!
FAQs
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How do I know when my Perfect Grilled Ribeye is done?
The easiest way is to use an instant-read thermometer. For medium-rare, aim for 135°F in the thickest part of the steak; the meat will continue to cook a bit as it rests. Use the temperature guide in the recipe notes for your preferred doneness.
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Can I use a different cut instead of ribeye?
Absolutely! Strip steak, New York steak, or even thick-cut sirloin can be grilled using this same technique, though you may need to adjust cook time and seasoning slightly for each cut.
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What if I don’t have a grill?
You can achieve mouthwatering results indoors! Use a heavy cast-iron skillet or grill pan, preheat it until screaming hot, and follow the same searing steps as you would for the Perfect Grilled Ribeye on a grill.
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Can I make the compound butter ahead of time?
Yes! Compound butter keeps beautifully in the fridge for up to a week or in the freezer for several months. Just slice off what you need when it’s steak night.
Final Thoughts
If you’re ready to treat yourself, fire up the grill and savor the magic of a Perfect Grilled Ribeye right at home. With every juicy, buttery bite you’ll wonder why you ever waited for a restaurant. Gather your friends—or just your own appetite—and enjoy one of life’s purest pleasures!
Print
Perfect Grilled Ribeye Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: None
Description
Indulge in the juicy and flavorful Perfect Grilled Ribeye, seasoned with Montreal seasoning and topped with compound butter. A simple yet exquisite dish for steak lovers.
Ingredients
Ribeye Steaks:
- 2 bone-in or boneless ribeye steaks, 1 inch thick
- Montreal seasoning
Compound Butter:
- Compound butter slices
Instructions
- Prepare Compound Butter: Bring compound butter to room temperature, slice into pieces.
- Season Steaks: Massage Montreal seasoning on both sides of each ribeye, marinate for 20 minutes.
- Preheat Grill: Heat grill to 450°F to 500°F.
- Grill Steaks: Grill steaks for 3-4 minutes per side for medium-rare.
- Top with Butter: Add compound butter slice on top of steaks before removing from grill.
- Rest and Slice: Rest steaks for 5-10 minutes before slicing.
Notes
- Choose well-marbled ribeye steaks for best flavor.
- Use homemade Montreal seasoning with reduced salt if possible.
- Experiment with different herb butters or plain butter for topping.
- Refer to internal temperature guide for desired doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 1050 kcal
- Sugar: 1g
- Sodium: 336mg
- Fat: 76g
- Saturated Fat: 36g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 92g
- Cholesterol: 307mg
