Grilled Gulfport-Style Ribeye with Garlic Butter and Charred Corn Salad

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 drafted and published.

A smoky grilled ribeye steak topped with garlic butter, paired with a vibrant charred corn salad bursting with fresh herbs and lime. This American-inspired beef recipe, ready in about 30 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: 15 min Cook: 15 min Serves 2 American cuisine 700 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 (10 oz each), about 1-inch thick Ribeye steaks
2 tsp Kosher salt
1 1/2 tsp Freshly ground black pepper
4 tbsp, softened Unsalted butter
3 Garlic cloves, minced
2 tbsp Fresh parsley, chopped
2 tbsp Fresh cilantro, chopped
2 tbsp Fresh lime juice
2 cups, from about 2 ears Fresh corn kernels
1 cup Cherry tomatoes, halved
1/4 cup Red onion, finely diced
2 tbsp Olive oil

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat grill to high heat (about 450°F). Season 2 ribeye steaks evenly with 2 tsp kosher salt and 1 1/2 tsp freshly ground black pepper.
Step 2: In a small bowl, mix 4 tbsp softened unsalted butter with 3 minced garlic cloves and 2 tbsp chopped fresh parsley; set aside.
Step 3: Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness, then remove and top each steak with half the garlic butter to melt.
Step 4: While steaks rest, heat a grill pan over medium-high heat and add 2 tbsp olive oil. Add 2 cups fresh corn kernels and cook, stirring occasionally, until lightly charred, about 5 minutes.
Step 5: Transfer corn to a bowl and stir in 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 2 tbsp fresh lime juice. Toss well and serve alongside the grilled ribeyes.