Grilled Blackened Ribeye with Garlic-Herb Butter

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 with a smoky blackened spice blend and topped with melting garlic-herb butter. This American-inspired beef recipe, ready in about 27 minutes, pairs ribeye steaks, paprika, onion powder 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: 15 min Cook: 12 min Serves 2 American cuisine 700 cal/serving

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Ingredients

2 steaks (10 oz each, 1-inch thick) ribeye steaks
1 tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
4 tbsp unsalted butter
1 tbsp fresh parsley, finely chopped
1 garlic clove, minced
1 tbsp olive oil

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Instructions

Step 1: In a small bowl, mix together 1 tbsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper to make the blackening spice.
Step 2: Pat 2 ribeye steaks dry and rub both sides evenly with 1 tbsp olive oil, then coat generously with the blackening spice.
Step 3: Preheat a grill or grill pan to high heat (450°F to 500°F) and oil grates to prevent sticking.
Step 4: Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness, letting a dark crust form.
Step 5: While steaks rest, combine 4 tbsp unsalted butter, 1 tbsp finely chopped fresh parsley, and 1 minced garlic clove in a bowl.
Step 6: Top each steak with half the garlic-herb butter so it melts over the hot steak just before serving.