Gas-Grilled Ribeye Steak with Garlic-Herb Butter

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 cooked over direct heat on a gas grill, topped with a rich garlic and herb butter that melts into every bite. This American-inspired grilling recipe, ready in about 45 minutes, pairs ribeye steaks, 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 620 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 620 cal/serving

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Ingredients

2 steaks (8 oz each) ribeye steaks, 1-inch thick
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 tablespoons unsalted butter, softened
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves

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Instructions

Step 1: Remove 2 ribeye steaks (8 oz each) from the refrigerator 30 minutes before grilling to reach room temperature. Rub both sides with 1 tablespoon olive oil, then season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Step 2: Preheat your gas grill to high heat (about 450°F) and oil the grates to prevent sticking.
Step 3: Place the steaks directly over the heat and grill for 4-5 minutes per side for medium-rare, flipping once, until an internal temperature of 130°F is reached.
Step 4: While steaks cook, combine 4 tablespoons softened unsalted butter with 2 minced garlic cloves, 1 tablespoon chopped fresh rosemary, and 1 tablespoon fresh thyme leaves in a small bowl.
Step 5: Remove steaks from the grill and immediately top each with half of the garlic-herb butter. Tent loosely with foil and rest for 5 minutes before slicing and serving to allow flavors to meld and juices to redistribute.