Grilled Peppercorn-Rubbed Ribeye with Garlic Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A juicy ribeye steak rubbed with coarse peppercorns and grilled to perfection, topped with a rich garlic butter sauce that melts into every bite. This american-inspired grilling ready in about 20 minutes pairs ribeye steak, coarse black peppercorns, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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: 10 min Serves 2 American cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your grill to high heat, around 450°F. While it heats, coarsely crush 2 tsp black peppercorns using a mortar and pestle or spice grinder.
  2. Step 2: Rub the 16 oz ribeye steak on both sides with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt and the crushed peppercorns, pressing gently to adhere.
  3. Step 3: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, turning once, until grill marks form and internal temperature reaches 130°F.
  4. Step 4: While the steak grills, melt 3 tbsp unsalted butter in a small saucepan over low heat. Add 3 minced garlic cloves and cook for 2 minutes until fragrant but not browned. Remove from heat and stir in 1 tbsp chopped fresh parsley.
  5. Step 5: Remove the steak from the grill and let it rest for 5 minutes. Spoon the warm garlic butter evenly over the steak before slicing and serving.

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Frequently asked questions

How long does Grilled Peppercorn-Rubbed Ribeye with Garlic Butter take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Peppercorn-Rubbed Ribeye with Garlic Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.

Can I substitute ingredients in Grilled Peppercorn-Rubbed Ribeye with Garlic Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Peppercorn-Rubbed Ribeye with Garlic Butter for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Peppercorn-Rubbed Ribeye with Garlic Butter?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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