Gas-Grilled Ribeye Steak with Garlic-Thyme 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 steak grilled over gas flame and topped with a melting garlic and thyme butter for rich, savory 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
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Ingredients

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Instructions

  1. Step 1: Take 2 ribeye steaks (8 oz each) out of the refrigerator 30 minutes before grilling to come to room temperature. Rub each steak with 1 tbsp olive oil, then season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
  2. Step 2: Preheat your gas grill to high heat, about 450°F, with the lid closed for 15 minutes. Clean and oil the grill grates.
  3. Step 3: Place the steaks directly over the heat and grill for 4 minutes with the lid closed. Flip the steaks and grill for another 3-4 minutes for medium-rare doneness (135°F internal temperature). Remove steaks from grill and place on a plate.
  4. Step 4: While steaks rest, melt 4 tbsp unsalted butter in a small pan over medium heat. Add 2 minced garlic cloves and 1 tbsp fresh thyme leaves. Cook for 1 minute until fragrant, then spoon the garlic-thyme butter over the steaks. Let rest for 5 minutes before slicing and serving.

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