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    You Are Here Home » Entree Recipes

    Published: Dec 31, 2020 Updated: Dec 31, 2020 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Grilled Ribeyes Basted in Herbed Garlic Butter

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    grilled ribeye steaks in a cast iron skillet

    Stay home and serve these sexy Herbed Garlic Grilled Ribeyes with Easy Scalloped Potatoes for a romantic dinner for two. These ribeye steaks start out on the grill and finish in a cast-iron skillet while being basted with herbed garlic butter. The steaks take 5 to 10 minutes to prepare, depending on how well you like them cooked and the steak's thickness.

    Grilled Ribeyes in a cast-iron skillet

    A ribeye steak is one of the tastiest cuts of meat due to the fat that is weaved throughout the meat, known as marbling. This extra fat makes a ribeye steak juicy and oh so flavorful!

    For this special recipe, I'm going to ask you to splurge and get the thickest ribeyes that you can find. I suggest right around 2" in thickness. Yes, they'll be pricey, but still a lot less than you would spend at a steakhouse. The ribeyes should be fresh, and not previously frozen, if at all possible.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Recipe Ingredient Notes
    • 🔪 How to Make This Grilled Ribeyes Recipe
    • Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🥩 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    This grilled ribeyes recipe is not mine. It was created by my son, Scott. It took him a while to perfect the recipe. Scott wanted to end the debate as to whether a steak should be cooked on the grill, or in a cast-iron skillet.

    Scott concluded that you don't need to choose between the two methods. Instead, you can use both methods to your advantage. When cooked to medium-rare, the ribeye steaks are juicy, tender, and absolutely mouth-watering!

    I love seeing my kids embracing the art of cooking. My daughter, Nena, even made Cabbage Dolma for the first time yesterday! Maybe one day, I'll let them take over this blog, that is when I'm old and feeble. Until then, hands off my blog!

    🛒 What You Need For This Recipe

    🔖 Recipe Ingredient Notes

    • Ribeye Steak — Choose steaks that are 1-¾" in thickness, preferably 2". The last thing you want to do is serve your sweetie an overcooked steak. This is coming from someone who used to like her steak well-done...ok, burned. 😬
    • Salt and Pepper — Use plenty of sea salt and freshly ground black pepper to season the steaks. The steaks should be coated on both sides and along the edges too.
    • Butter — Use unsalted butter since the steaks will already be salted.
    • Herbs — Instead of using fresh herbs, this recipe calls for dried thyme and rosemary.

    🔪 How to Make This Grilled Ribeyes Recipe

    STEP 1: Generously salt and pepper both steaks and place on a rack in the fridge overnight, uncovered.

    seasoned ribeye steaks
    seasoned raw ribeye steak on a rack

    STEP 2: Remove steaks a few hours prior to cooking to bring to room temperature. 

    STEP 3: Mix room-temperature butter with pressed garlic, rosemary, and thyme. Set aside two tablespoons of the herbed butter which will be added on top of the steaks just before serving.

    Pro Tip: If your steaks are less than 1¾ to 2" in thickness, see adjusted cooking times in the recipe expert tips.

    STEP 4: Turn all of the burners on the grill to max heat and allow the grill to heat up for 20 minutes. We're shooting for 500 degrees F. or higher. A few minutes before adding the steaks, turn the burners on one side down to medium heat and place a 12" cast-iron skillet on that side of the grill.

    STEP 5: Add the ribeyes to the grill and set a timer for 1 minute. Close the lid after each time you flip the steaks to keep the heat from escaping. After 1 minute, flip the steaks and cook for an additional minute. Flip the steaks 2 more times 1 minute per side, for a total grill time of 4 minutes.

    STEP 6: During the last 30 seconds of cooking, melt 6 tablespoons of herbed butter in the heated cast-iron skillet. Transfer steaks to the skillet and cook for 90 seconds per side. Use a spoon to baste the steaks with the melted butter in the pan.

    grilled ribeyes cooking in butter
    Grilled Ribeyes being basted in a pan
    grilled ribeyes steaks in a cast iron pan

    STEP 7: Plate the steaks and top with the remaining herbed butter and tent with foil. Allow the steaks to rest for approximately 5 minutes before serving them.

    This ribeye was somewhere between 1-¼" to 1-½" in thickness. It was cooked for a total of 5 minutes.

    Recipe FAQs

    For ribeyes 1-¼" to 1-½" thick:
    Grill for 1 minute, flip, 1 minute, flip, 30 seconds, flip, 30 seconds, flip. Add steaks to a hot skillet and cook for 1 minute on each side. The cook time will be 5 minutes total (3 minutes on the grill and 2 minutes in the pan).

    How long do you grill a 1-inch thick ribeye steak?

    The general consensus is that a ribeye should be cooked for 4 to 6 minutes per side or approximately 10 minutes total for a medium-rare (135 degrees F). Add a couple of minutes more per side for medium (140 degrees F), and an additional minute per side for medium-well (150 degrees F).

    However, cooking ribeyes in the method described in this post allows you to bbq the ribeye for a much shorter time because we're using a high heat setting and finishing the steaks in a hot cast-iron skillet.

    What temperature should ribeye be grilled at?

    Set your grill to a minimum of 500 degrees F. This allows you to grill the ribeyes for a shorter time, locking in the flavor and juices of the steak. Keep in mind, that every time you lift the lid of the grill to flip the steaks, some of the heat will escape so work fast.

    👩🏼‍🍳 Pro Tips

    • These cook times are medium-rare steaks. Add an additional 30 seconds to a few minutes if you prefer your steaks less rare.
    • If possible the ribeyes should be USDA prime-cut ribeyes.
    • If you can't rest the steaks in the fridge overnight, start them off in the morning and cook them later in the day.
    • Make sure you don't skip the resting time after the steak is ready. During this time, the juices will redistribute throughout the steak resulting in a juicier steak.
    • Make sure you have everything you need handy before you start. This includes the steaks, herbed butter, tongs, pan, oven mitts to remove the hot pan from the grill, and your phone to time the cooking.
    grilled ribeye steaks in a cast iron pan

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      Pan-Seared Marinated Elk Steak
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      Oven Roasted Tri-Tip
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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    grilled ribeye steaks in a cast-iron skillet

    Grilled Ribeyes Basted in Herbed Garlic Butter

    Perfect ribeyes that start on the grill and end in a cast-iron pan.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 7 minutes
    Resting Time: 12 hours 5 minutes
    Total Time: 12 hours 17 minutes
    Servings: 2 people
    Calories: 1361kcal
    Author: Hilda Sterner

    Ingredients

    • 2 ribeye steaks (16 to 20 ounces each)
    • salt
    • freshly ground pepper
    • ½ cup unsalted butter (room temperature)
    • 4 cloves garlic (pressed)
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme

    Instructions

    If your steaks are not 1¾ to 2" thick, see cooking tips in the notes section below. 

    • Generously salt and pepper both steaks and place on a rack in the fridge overnight, uncovered.
    • Remove steaks a few hours prior to cooking to bring to room temperature. 
    • Mix room temperature butter with pressed garlic, rosemary, and thyme. Set aside two tablespoons of the herbed butter which will be added on top of the steaks just before serving.
    • Turn all of the burners on the grill to max heat and allow the grill to heat up for 20 minutes. We're shooting for 500 degrees F. or higher. A few minutes before adding the steaks, turn the burners on one side down to medium heat and place a 12" cast-iron skillet on that side of the grill.
    • Add the ribeyes to the grill and set a timer for 1 minute. Close the lid after each time you flip the steaks to keep the heat from escaping. After 1 minute, flip the steaks and cook for an additional minute. Flip the steaks 2 more times 1-minute per side, for a total grill time of 4 minutes.
    • During the last 30 seconds of cooking, melt 6 tablespoons of herbed butter in the heated cast-iron skillet. Transfer steaks to the skillet and cook for 90 seconds per side. Use a spoon to baste the steaks with the melted butter in the pan.
    • Plate the steaks and top with the remaining herbed butter and tent with foil. Allow the steaks to rest for approximately 5 minutes before serving them.

    Notes

    For ribeyes 1¼" to 1½" thick:
    Grill 1 minute, flip, 1 minute, flip, 30 seconds, flip, 30 seconds, flip. Add steaks to hot skillet and cook for 1 minute on each side. The cook time will be 5 minutes total (3 minutes on the grill and 2 minutes in the pan).
     
    • These cook times are medium-rare steaks. Add an additional 30 seconds to a few minutes if you prefer your steaks less rare.
    • If possible the ribeyes should be USDA prime cut ribeyes.
    • If you can't rest the steaks in the fridge overnight, start them off in the morning and cook them later in the day.
    • Make sure you don't skip the resting time after the steak is ready. During this time, the juices will redistribute throughout the steak resulting in a juicier steak.
    • Make sure you have everything you need handy before you start. This includes the steaks, herbed butter, tongs, pan, oven mitts to remove the hot pan from the grill, and your phone to time the cooking.

    Nutrition

    Serving: 1steak | Calories: 1361kcal | Carbohydrates: 3g | Protein: 86g | Fat: 112g | Saturated Fat: 48g | Cholesterol: 60mg | Sodium: 583mg | Fiber: 1g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Erica Martinez says

      February 01, 2021 at 5:18 pm

      5 stars
      This recipe is amazing and East , we used New York stripes, tonight using petite sirloin. We didn’t have a cast iron pan, so a regular Stainless steel pan is what we used.

      Reply
      • Hilda Sterner says

        February 01, 2021 at 5:28 pm

        Thanks so much for reviewing the recipe, Erica. I'm glad you guys enjoyed them! ❤️

        Reply
    2. Kelly Methey says

      December 31, 2020 at 12:51 pm

      5 stars
      Oh my gosh! This recipe sounds so fantastic! I can’t wait to try it! I’m dying for this steak Right. This. Minute.

      Reply
      • Hilda Sterner says

        December 31, 2020 at 2:17 pm

        Haha, yes, that's what I said the first time Scotty sent me a pic of the steaks. They do not disappoint!

        Reply

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