Have you ever enjoyed a nice juicy ribeye at steak house and wondered why their steaks tasted out-of-this-world amazing? You know how you’re sitting at the table and they bring you the hot, sizzling steak on a cast iron platter? The steak is piping hot and we don’t seem to notice the little bit of magic that is melting sweetly on top…yeah, it is probably gone by the time you sink your teeth into the steak and groan with delight.
I’ve been there. I know. The restaurant isn’t doing anything that we can’t do at home. The only difference? We can do it for a lot less money and a whole lot more fun. Let me introduce to you a classic, Herb Butter Rib Eye on the Big Green Egg!
Herb Butter Rib Eye Steak is a favorite example of an incredibly delicious meal that doesn’t take a long time to cook, doesn’t require any special accoutrements, and doesn’t cost a lot of money (other than the cost of the steaks themselves).
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. Trying to mix in the shallots, garlic and chives becomes very challenging if the butter is hard.
Fun tip: Pick fresh herbs from your garden to mix in to the butter. We have used parsley, chives, garlic chives, rosemary and thyme depending on which was easiest to harvest.
After mixing the ingredients for the butter, place the mixture in a small container and refrigerate. 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 want to 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.
This makes me think I’ll give it a try next time with just a garlic butter. Garlic Butter Grilled Steaks coming up!
After making this mouth-watering steak, you will definitely be spending less time in the expensive steak house and more time with your family in your home!
Steakhouse Potatoes – Learn the tips and tricks to make these amazing cast iron potatoes topped with creamy cheese and grilled to perfection!
Smoked Fingerling Potatoes – This is a hot-smoke recipe and the fingerling potatoes are smothered in garlic and herbs. Oh so good!
Grilled Baked Sweet Potatoes – This is a simple recipe to grill whole sweet potatoes on the grill. Wrap them in some foil, add a bit of olive oil and sea salt, and you are on your way to an amazing potato!
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?
Until next time, enjoy!
Herb Butter Grilled Steak
- 2 lbs Ribeye Steaks
- 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
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!)