Grilled Gulfport-Style 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.

A tender ribeye steak grilled with smoky char marks and topped with a melting garlic herb butter for rich, savory flavor. This American-inspired beef recipe, ready in about 22 minutes, pairs ribeye steak, 1-inch thick, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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 560 cal/serving

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Ingredients

2 steaks (8 oz each) ribeye steak, 1-inch thick
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
4 tbsp unsalted butter, softened
2 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped

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Instructions

Step 1: Preheat your grill to high heat, about 450°F. Brush both sides of 2 ribeye steaks (8 oz each) with 2 tablespoons of olive oil and season evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
Step 2: Grill the steaks for 4-5 minutes per side for medium-rare, flipping once to get nice char marks and a crust. Remove steaks and let rest while preparing the butter.
Step 3: In a small bowl, combine 4 tablespoons of softened unsalted butter with 2 minced garlic cloves, 1 teaspoon of chopped fresh rosemary, and 1 teaspoon of chopped fresh thyme. Dollop the garlic herb butter on top of the resting steaks so it melts into the meat before serving.