Herb-Crusted Ribeye with Compound Butter

Name: Herb-Crusted Ribeye with Compound Butter
Prep time: 20 min
Cook time: 14 min
Total time: 44 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter, softened; 1 tbsp fresh rosemary, minced; 1 tbsp fresh thyme, minced; 2 cloves garlic, minced; 1 tsp lemon zest; 1/4 tsp flaky sea salt; 2 bone-in ribeye steaks (1.5 inch thick); 2 tbsp olive oil; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 1 tsp garlic powder; 1 tsp coarse black pepper; 1 tsp kosher salt

44 min 2 servings medium

All Recipes

Herb-Crusted Ribeye with Compound Butter

A thick-cut ribeye coated in a fragrant herb crust and topped with melting garlic-herb compound butter for steakhouse-quality results at home.

Prep

20 min

Cook

14 min

Total

44 min

Servings

Difficulty

medium

This herb-crusted ribeye takes the classic grilled steak to new heights. A blend of fresh rosemary, thyme, and garlic forms a savory crust that locks in juices, while a pat of homemade compound butter melts over the top as it rests, creating a rich, herbaceous sauce.

Ingredients

Servings

Compound Butter

Ribeye

Instructions

Make compound butter

Mix softened butter with rosemary, thyme, garlic, lemon zest, and sea salt. Roll into a log using plastic wrap and refrigerate for at least 30 minutes.

Prep the steaks

Remove steaks from the fridge 45 minutes before cooking. Pat dry with paper towels. Rub with olive oil on all sides.

Apply the herb crust

Combine chopped rosemary, thyme, garlic powder, pepper, and salt. Press the herb mixture firmly onto all surfaces of each steak.

Preheat the grill

Set up your grill for two-zone cooking with high direct heat on one side and indirect heat on the other. Target 450-500°F on the hot side.

Pro tip: Clean and oil the grates right before cooking to prevent sticking.

Sear the steaks

Place steaks over direct high heat. Sear for 3 minutes per side without moving them to develop a deep crust.

Finish to temperature

Move steaks to indirect heat. Close the lid and cook until internal temperature reaches 130°F for medium-rare, about 6-8 more minutes.

Rest and serve

Transfer steaks to a cutting board. Immediately place a thick slice of compound butter on each steak. Tent loosely with foil and rest for 10 minutes.

Serving Suggestions

Slice against the grain and serve with the remaining compound butter on the side. A simple arugula salad and roasted potatoes make perfect companions.