Charcoal-Grilled Ribeye with Garlic Herb Butter

By AislePrompt Editorial · ·

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 steaks grilled over charcoal and topped with a melting pat of garlic herb butter for a rich, smoky finish. This American-inspired grilling recipe, ready in about 22 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: 10 min Cook: 12 min Serves 2 American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 ribeye steaks dry with paper towels. Rub both sides evenly with 1 tbsp kosher salt and 1 tbsp freshly ground black pepper.
  2. Step 2: In a small bowl, mix 4 tbsp unsalted butter with 2 cloves minced garlic, 1 tbsp chopped fresh parsley, and 1 tsp chopped fresh thyme; set aside.
  3. Step 3: Light a charcoal grill and wait until the coals are covered with white ash and the grill temperature reaches about 450°F.
  4. Step 4: Brush the steaks lightly with 1 tbsp olive oil and place them on the grill. Cook for 4-5 minutes per side for medium-rare, flipping once, until a crust forms and steaks register 130°F internally.
  5. Step 5: Transfer steaks to a plate and top each with 2 tbsp of the garlic herb butter. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute and butter to melt.

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