Charcoal-Grilled Ribeye Steak with Garlic-Herb Butter

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Juicy ribeye steak grilled over charcoal to smoky perfection, topped with a melting garlic and herb butter for rich flavor. This American-inspired grilling recipe, ready in about 45 minutes, pairs ribeye steak, 1-inch thick, 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 650 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 650 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 steaks (8 oz each) ribeye steak, 1-inch thick
1.5 tsp kosher salt
1 tsp freshly ground black pepper
4 tbsp unsalted butter, softened
3 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp olive oil

Know when the beef is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Remove 2 ribeye steaks (8 oz each) from the refrigerator 30 minutes before grilling to reach room temperature. Pat dry with paper towels.
Step 2: Rub each steak evenly with 1 tbsp olive oil, then season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.
Step 3: In a small bowl, combine 4 tbsp softened unsalted butter with 3 minced garlic cloves, 2 tbsp finely chopped fresh parsley, and 1 tbsp fresh thyme leaves. Mix until smooth and refrigerate until needed.
Step 4: Prepare a charcoal grill for direct high heat, aiming for a temperature around 500°F. Oil the grill grates lightly.
Step 5: Place the steaks directly over the hot coals and grill for about 4 minutes per side for medium-rare, flipping once, until a crust forms and internal temperature reaches 130°F.
Step 6: Transfer steaks to a plate and immediately top each with 2 tbsp garlic-herb butter. Tent loosely with foil and rest for 5 minutes to redistribute juices.
Step 7: Slice against the grain and serve with any melted butter drizzled over.