Charcoal-Grilled Ribeye Steak with Garlic-Parsley Butter

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Robust ribeye steak charred over charcoal, topped with a melting garlic and parsley butter for a rich finish. This American-inspired beef recipe, ready in about 35 minutes, pairs ribeye steaks, kosher salt, 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.

Ingredients

• 2 (10 oz each, 1-inch thick) ribeye steaks
• 1 1/2 tsp kosher salt
• 1 tsp, freshly ground black pepper
• 4 tbsp, softened unsalted butter
• 3, minced garlic cloves
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp olive oil

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Instructions

1. Step 1: Remove 2 ribeye steaks from the refrigerator and pat dry with paper towels. Brush both sides with 1 tablespoon olive oil, then season evenly with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Let rest at room temperature for 20 minutes.
2. Step 2: Prepare a charcoal grill for direct high heat, aiming for a grill temperature of approximately 500°F. Place steaks directly over the coals and grill for 4-5 minutes per side for medium-rare, flipping once, until a deep crust forms and internal temperature reaches 130°F.
3. Step 3: While steaks grill, combine 4 tablespoons softened unsalted butter, 3 minced garlic cloves, and 2 tablespoons finely chopped fresh parsley in a small bowl. Mix well.
4. Step 4: Remove steaks from grill and transfer to a cutting board. Immediately dollop the garlic-parsley butter evenly over the hot steaks so it melts. Let steaks rest for 5 minutes before slicing and serving.