Smoky Charcoal-Grilled Ribeye with Garlic Butter
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 ready in about 50 minutes pairs kosher salt, freshly ground black pepper, unsalted butter 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.
Ingredients
- 2 steaks (12 oz each, 1-inch thick) ribeye steak
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 tbsp unsalted butter
- 3, minced garlic cloves
- 1 tsp fresh thyme leaves
- 1 tbsp olive oil
Instructions
- 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.
- Step 2: Prepare a charcoal grill for direct high heat, allowing the coals to become white-hot and ashy (about 15 minutes).
- Step 3: Brush both sides of the steaks lightly with 1 tbsp olive oil to prevent sticking.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Smoky Charcoal-Grilled Ribeye with Garlic Butter take to make?
Total time is about 50 minutes (40 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 Smoky Charcoal-Grilled 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 kosher salt from drying out.
Can I substitute ingredients in Smoky Charcoal-Grilled 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 Smoky Charcoal-Grilled 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 Smoky Charcoal-Grilled 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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