Garlic Butter Grilled Ribeye Steak for Father’s Day BBQ
My husband does not ask for much, but every June he asks for ribeye on the grill, and I have learned that getting it right means respecting the meat before it ever touches heat.
This is the version I make every Father's Day. It takes 15 minutes of real work, 10 minutes on the grill, and 5 minutes of patience while the butter melts into the crust.
Garlic Butter Grilled Ribeye Steak for Father's Day BBQ
Thick, seared ribeyes finished with herb garlic butter, built for the kind of meal worth firing up the grill for.
Ingredients
Steaks
- 4 bone-in or boneless ribeye steaks, about 1.25 inches thick , roughly 14 to 16 oz each
- 2 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 2 tbsp neutral oil , such as avocado or canola
Garlic Herb Butter
- 6 tbsp unsalted butter , softened to room temperature
- 4 cloves garlic , minced fine
- 2 tbsp fresh parsley , finely chopped
- 1 tsp fresh thyme leaves
- 0.5 tsp kosher salt
- 0.25 tsp red pepper flakes , optional
Instructions
Make the Garlic Butter
Prep and Grill the Steaks
Tips & Notes
- Dry brining the steaks uncovered in the fridge for 1 to 24 hours before grilling builds a better crust and deeper flavor. Just season them and leave them on a rack.
- Use an instant-read thermometer. Pull at 125 degrees F for rare, 130 for medium-rare, 140 for medium. The rest adds the final degrees.
- Do not press down on the steaks while they cook. That squeezes out the juices you are trying to keep inside.
- Leftover garlic butter keeps in the fridge for 7 days and is excellent on bread, roasted vegetables, or pasta.
Nutrition per serving · estimated
Why Ribeye Works Better Than Any Other Cut Here
Ribeye has the fat marbling to survive high direct heat without drying out. A leaner cut like sirloin can tighten and toughen in the same amount of time that a ribeye stays tender and juicy.
The fat also carries flavor in a way that seasoning alone cannot replicate. The garlic butter adds richness on top of that, but it is the marbling doing the foundational work.
The Grill Temperature Is Not Optional
Most grilling problems come from underpowered heat. A steak on a medium grill does not sear, it steams, and you lose the crust entirely.
Get the grill as hot as it will go before the meat touches it. The sizzle you hear in the first 2 seconds tells you whether the grill was ready. A dull sound means the grill needed more time.
