Charcoal-Grilled Ribeye Steak with Garlic Butter and Rosemary

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A thick ribeye steak seared over hot charcoal, finished with a homemade garlic rosemary butter for a rich, smoky flavor that melts in your mouth. This American-inspired grilling recipe, ready in about 45 minutes, pairs ribeye steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 10 min Serves 2 American cuisine 700 cal/serving

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Ingredients

2 steaks, 12 oz each, 1-inch thick ribeye steak
2 tsp kosher salt
1 tsp freshly ground black pepper
4 tbsp, softened unsalted butter
2 cloves, minced garlic cloves
1 tbsp, finely chopped fresh rosemary leaves
1 tbsp olive oil

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Instructions

Step 1: Remove 2 ribeye steaks (12 oz each) from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
Step 2: Season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
Step 3: Prepare your charcoal grill to medium-high heat (about 450°F), ensuring hot coals with a light layer of ash.
Step 4: In a small bowl, mix 4 tbsp softened unsalted butter with 2 cloves minced garlic and 1 tbsp finely chopped fresh rosemary, then set aside.
Step 5: Lightly brush steak surfaces with 1 tbsp olive oil to prevent sticking, then place steaks directly over the hottest coals.
Step 6: Grill steaks for 4 minutes without moving to develop a crust, then flip and grill for another 3-4 minutes for medium-rare (internal temperature 130°F). Adjust time to preference.
Step 7: Remove steaks from grill and immediately top each with 2 tbsp of the garlic rosemary butter, letting it melt over the hot meat.
Step 8: Tent steaks loosely with foil and rest for 5 minutes before slicing to allow juices to redistribute.