Grilled Ribeye Steak with Compound Butter
Why this recipe works
- Rich steak flavour: Ribeye’s natural marbling gives the steak a savoury, juicy character that stands up well to high heat.
- Deep browning: A very hot grill helps create a well-browned surface while keeping the centre tender.
- Fresh finish: Lemon zest in the butter, with extra lemon for serving if liked, cuts through the richness without overpowering the beef.
- Fast to prepare: The compound butter can be mixed while the grill heats, keeping the whole dish practical for a quick dinner.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the steak rest for a few minutes after grilling so the juices settle and the butter melts smoothly over the hot surface.
- Serve while hot: Add the compound butter just before serving, when the steak is hot enough to melt it into a glossy sauce.
- Use temperature for accuracy: For medium-rare, cook to 52°C to 54°C (125°F to 130°F), adjusting to your preferred doneness.
Ingredient notes
- Choose a well-marbled steak: Ribeye is prized for intramuscular fat, which helps it stay juicy and gives the grilled steak its rich flavour.
- Aim for even thickness: A steak of consistent thickness cooks more evenly, making it easier to control doneness from edge to centre.
- Soften the butter properly: Softened butter mixes more evenly with the parsley, garlic and lemon zest, giving a smoother finish when it melts.
Make-ahead tips
- Make the butter in advance: The compound butter can be prepared ahead and kept chilled; bring it back towards room temperature before topping the steak.
- Reheat leftovers gently: Warm leftover steak slowly in a 160°C (320°F) oven or briefly in a frying pan, adding any remaining butter at the end.
- Best served straight away: Grilled ribeye has the best texture soon after cooking, while the crust is still fresh and the centre remains juicy.
Serving ideas
- Classic sides: Serve with roast potatoes, chips, grilled vegetables or a sharply dressed green salad.
- Finish with lemon: A squeeze of lemon at the table brightens the butter and balances the richness of the ribeye.
Equipment you'll need
Ingredients
Instructions
- In a bowl, mix the unsalted butter with the parsley, finely grated garlic, and finely grated lemon zest. Season the butter with a small pinch of fine sea salt and a little black pepper, then set aside at room temperature.
- Heat a barbecue grill or grill pan to high heat until very hot. Pat the ribeye steaks dry, then season all over with most of the fine sea salt and black pepper.
- Grill the steaks for 3 to 5 minutes per side for medium-rare, or until well browned with clear grill marks. For accuracy, cook to 52°C to 54°C (125°F to 130°F) for medium-rare, or to your preferred doneness.
- Transfer the steaks to a board and rest for 5 minutes. Top each steak with the compound butter so it melts over the hot meat, then finish with the remaining fine sea salt and black pepper to taste. Serve with lemon wedges from the zested lemon for squeezing, if you like.
Recipe notes
Tips
- For the best crust, make sure the grill is properly hot and the steaks are patted dry before seasoning.
- If cooking for anyone who should avoid undercooked meat, cook the steaks to at least medium and ensure they are piping hot throughout.
Substitutions
- Replace fresh parsley with fresh chives for a milder, oniony compound butter.
- Replace lemon with lime for a sharper, more aromatic citrus finish.
Storage
- Refrigerate up to 2 days
- Cool leftover steak quickly, then refrigerate in a sealed container. Reheat gently in a 160°C (320°F) oven until piping hot, or slice and warm briefly in a frying pan; add any leftover compound butter at the end so it does not split.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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