Smoky Charcoal-Grilled Ribeye with Garlic Butter

By AislePrompt Editorial · ·

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 thick ribeye steak grilled over smoky charcoal and finished with a rich garlic herb butter for an indulgent, juicy bite every time. This American-inspired grilling recipe, ready in about 50 minutes, pairs ribeye steak, 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 720 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: 40 min Cook: 10 min Serves 2 American cuisine 720 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove 2 ribeye steaks from the refrigerator 30 minutes before grilling to bring to room temperature. Pat dry and season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
  2. Step 2: Prepare a charcoal grill for direct high heat, allowing the coals to become white-hot and ashy (about 15 minutes).
  3. Step 3: Brush both sides of the steaks lightly with 1 tbsp olive oil to prevent sticking.
  4. Step 4: Place the steaks directly over the hot coals and grill for 4 minutes per side for medium-rare doneness, turning once. Use tongs to avoid piercing.
  5. Step 5: While steaks grill, in a small saucepan over low heat, melt 4 tbsp unsalted butter with 3 minced garlic cloves and 1 tsp fresh thyme leaves, stirring occasionally until fragrant and combined (about 3 minutes). Remove from heat.
  6. Step 6: Remove steaks from the grill and let rest for 5 minutes to redistribute juices. Spoon the warm garlic butter evenly over each steak before serving.

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