Grilled Ribeyes Basted in Herbed Garlic Butter
Perfect ribeyes that start on the grill and end in a cast-iron pan.
Servings: 2 people
- 2 ribeye steaks (16 to 20 ounces each)
- freshly ground pepper
- ½ cup unsalted butter (room temperature)
- 4 cloves garlic (pressed)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
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.
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.
Serving: 1steak | Calories: 1361kcal | Carbohydrates: 3g | Protein: 86g | Fat: 112g | Saturated Fat: 48g | Cholesterol: 60mg | Sodium: 583mg | Fiber: 1g | Sugar: 1g