Charcoal-Grilled Ribeye with Garlic Butter

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 and finished with a rich garlic herb butter for a deeply flavorful dinner. This American-inspired grilling recipe, ready in about 45 minutes, pairs ribeye steaks, 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 (12 ounces each, 1-inch thick) ribeye steaks
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 tablespoon olive oil

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Instructions

Step 1: Remove 2 ribeye steaks from the refrigerator 30 minutes before grilling to bring to room temperature. Pat dry and brush each with 1 tablespoon olive oil.
Step 2: Season both sides of the steaks evenly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.
Step 3: Prepare your charcoal grill for direct high heat, about 500°F. Place the steaks directly over the hot coals and grill for 4-5 minutes per side for medium rare, flipping once.
Step 4: While steaks cook, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Add 3 minced garlic cloves and 1 teaspoon fresh thyme leaves, cooking gently for 2 minutes until fragrant.
Step 5: Remove steaks from the grill when they reach an internal temperature of 130°F, tent loosely with foil, and spoon the garlic herb butter over the steaks. Let rest for 5 minutes before slicing and serving.