Grilled Ribeye with Garlic-Herb Butter

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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.

Perfectly seared ribeye steaks finished with a fragrant garlic-herb butter, ideal for leveraging a 32-inch grill's high-heat searing zone. This American-inspired grilling recipe, ready in about 37 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 820 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: 25 min Cook: 12 min Serves 2 American cuisine 820 cal/serving

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Ingredients

2 (1.5-inch thick, 12 oz each) ribeye steaks
1.5 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
3 tbsp unsalted butter
4, minced garlic cloves
1 tbsp, finely chopped fresh rosemary
1 tsp fresh thyme leaves

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Instructions

Step 1: Preheat 32-inch grill to high heat (450°F) with direct heat zone centered and indirect zone on one side. Season steaks generously with 1.5 tsp kosher salt and 1 tsp black pepper on both sides.
Step 2: Place steaks on hot grates over direct heat. Sear undisturbed for 3 minutes until deep grill marks form, then flip and sear 2 minutes more for medium-rare (125°F internal temperature).
Step 3: Move steaks to indirect heat zone, cover grill, and cook for 5 minutes until internal temperature reaches 125°F. While resting, melt 3 tbsp butter in a small saucepan over medium heat, add 4 minced garlic cloves and cook 1 minute until fragrant but not browned. Stir in 1 tbsp chopped rosemary and 1 tsp thyme, then spoon butter over steaks just before serving.