Charcoal-Grilled Ribeye Steak with Garlic Butter and Rosemary
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 ready in about 45 minutes pairs kosher salt, freshly ground black pepper, softened unsalted butter 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.
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
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.
Frequently asked questions
How long does Charcoal-Grilled Ribeye Steak with Garlic Butter and Rosemary take to make?
Total time is about 45 minutes (35 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charcoal-Grilled Ribeye Steak with Garlic Butter and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Charcoal-Grilled Ribeye Steak with Garlic Butter and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charcoal-Grilled Ribeye Steak with Garlic Butter and Rosemary for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charcoal-Grilled Ribeye Steak with Garlic Butter and Rosemary?
American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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