Garlic Herb Butter with Grilled Ribeye Steak Recipe

A perfectly grilled ribeye steak is delicious, but add an extra layer of decadent flavor with a pat of herbed butter on top. This classic steakhouse Grilled Ribeye Steak with Herbed Butter recipe is easy to make.

INGREDIENTS:
4 (10-ounce) Certified Angus Beef ® ribeye steaks
1/2 pound unsalted butter, softened
1 tablespoon roasted garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon finely chopped shallots
1 tablespoon finely chopped fresh parsley
2 teaspoons finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
Salt and freshly ground pepper to taste

~~ If it's not CERTIFIED, it's not the best. ~~

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[jesusherrera]

Followed exact recipe.. soo good it taste like a restaurant made it. My family loves it! Thank you for this video herb butter on my ribeye forever! Happy new years!

[maryanneking]

I’m a firm believer in Certified Angus Beef. I retired from Schnucks Market and that’s what we sold. More people need to help try Certified Angus Beef. They’ll love it! Thanks for sharing the steak butter recipe.

[RKO]

Incredible. You making me really hungry in the middle of the night, chef!

[daddykiller]

Looks wonderful!! Doing this tonight 👍

[joshuabourdon]

I am making that herb butter this summer for sure! Like the vibes bro

[rosariochavez]

Wow that so good. Thank you for video.

[nextlvlroy]

I need to improve my steak grilling game. I have always preferred the pan sear + oven method because I've never been able to get it right on the grill. I always overcook it.

[bater]

big fan of compound butters I always add blue cheese to mine

[white]

Does putting cold butter on the steak alter the resulting temperature after resting?

[gerrynewton]

How do I find the description below? I’m using a tablet iOS system

[chrismcmann]

Personally I would use basil instead of rosemary, and I would only quick sear the steaks on the grill (or cast iron skillet) and then finish them in the oven already topped with the herb butter so it melts and spreads across the steak while cooking. Only as a finisher otherwise you'll overcook the butter mix and dry out the herbs. Admittedly this method means you also need to have a decent understanding on the cook times to set the correct temperature on your oven and cook it for the correct amount of time to make sure its cooked the way you like it but fortunately for me I like it extra rare and bloody so I pretty much cant undercook it, and avoiding over cooking is easy