This is the closest Herb Butter Grilled Steak we have made that tastes similar to a high-end steak house version served on a cast iron skillet. It is so tender and juicy that you can practically cut it with a fork as the herb butter just melts around each bite.
This steak is one of my favorite examples of an incredibly delicious meal that doesn’t take a long time to cook and doesn’t require any special accoutrements. Once you make the butter, this recipe takes care of itself. Mix this one with a great Grilled Sweet Potato or Grilled Balsamic Carrots.
🧈 Preparation
The herb butter mix is really simple to put together. The key is to have the stick of butter fairly soft by letting it come up to room temperature. Soft butter makes it easy to mix in the shallots, garlic and chives.
Fun tip: Pick fresh herbs from your garden to mix in. We have used parsley, chives, garlic chives, rosemary and thyme depending on which was easiest to harvest.
Step One: Mix in the chopped up herbs with a room temperature butter.
Step Two: Either put it in a container in the refrigerator or roll up like a log using Saran wrap so you can slice off pieces later. Either way works as the butter melts fast on a hot steak. This mixture lasts several days!
🔥 Grilling Instructions
Step One: Set up the grill for direct heat and bring it up to 350-400 degrees. You will want a nice sear on these ribeyes. As you are waiting for the temperature to come up, add some salt and pepper to both sides of the steak. You really don’t want a lot of seasoning on this recipe, as the rich taste of the butter will shine through.
Step Two: Grill each side of the steak for about five minutes until you get them to the desired temperature. To be safe, always use a good quality meat thermometer. I created a list of my favorite wireless thermometers.
Step Three: Remove the steaks from the grill and add a tablespoon or two of butter to the steak and serve. If you wait too long, the steak will cool down and not melt the butter as quickly.
One bite is all it’s going to take for you to be convinced that these are hands-down one of the best tasting steaks out there! These are the steaks that you whip out when you invite friends over and you want to impress them with your amazing grilling skills. They will think you slaved for hours preparing for their visit.
The best part of this recipe is that you can make extra if you (like us) use leftovers throughout the week. As long as you reheat the steak enough, you can add another dollop of butter on the leftover.
Add in a fine microbrew or a good bottle of red wine and you’ve got yourself an extremely nice steak dinner at home. There is no need to worry about bad service, the noisy restaurant, a wait staff that is overworked, or steaks that aren’t prepared EXACTLY how you want them. How awesome is that?
❗ Expert Tips
Always bring steaks out of the refrigerator for 20-30 minutes before you start grilling them. It helps them not get shocked on the grill and they will cook evenly.
Take the time to allow the grill to heat up to 350-400. Try to lean a little on the hotter side to get the grate nice and hot to get the sear marks. If you cook steaks on a lower temperature, you will also get a more grey looking meat, not the crusty darker color. It’s a delicate balance because you don’t want the grill to be too hot to burn the steaks. Again, just take the time to heat it up.
To change up the flavor on this one a little bit, make a small batch of the olive oil/herb mixture to coat the steak in before grilling as we did with the Grilled Flat Iron Steaks.
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Herb Butter Grilled Steak
Ingredients
- 2 lbs Ribeye Steaks
Herb Butter
- 4 tbsp Unsalted Butter softened
- 3 tbsp Shallots minced
- 1-2 tbsp Chives minced
- 2 cloves Garlic minced
- 1 tbsp Parsley fresh, minced
- Salt and Pepper to taste
Instructions
Make the Herb Butter Mix
- Mix together the softened butter, shallots, chives and minced garlic cloves together with a fork
- Set butter mix aside
- Roll the mix into a one inch cylinder and wrap it with Saran. Place in the refrigerator to harden.
Grill the Ribeye
- Add salt and pepper evenly to both sides of the steak
- Set up the grill for direct heat
- Bring the grill up to 350-400 degrees
- Grill for approximately five minutes on each side
- Remove steaks when it reaches the temperature you prefer. I removed it at 140 degrees. It will continue to rise in temperature for a few minutes, and the final was 145 degrees for a medium rare.
Finish with Herb Butter
- Add butter to the ribeyes fairly quickly after they are removed from the grill. The butter will quickly soften and melt into the steak.
- Garnish with parsley
- Serve (if you haven’t already eaten the steak on the way to the table!)
Notes
Nutrition
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
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