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Grilled Ribeye Steak with Cowboy Butter

Grilled ribeye steak with cowboy butter delivers a deep, dark crust and a smoky, juicy finish topped with a garlic-herb compound butter. Thick, bone-in ribeye gets a quick high-heat sear, then rests under a foil tent while the butter melts and sizzles on top.
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Prep Time 25 minutes
Cook Time 10 minutes
Room temperature + chilling 45 minutes
Total Time 1 hour 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 2 ribeye steaks About 1.5 inches thick, bone-in, ~16 oz each
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp coarse black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
For the Cowboy Butter
  • 0.5 cup unsalted butter 1 stick/113g, softened
  • 3 garlic cloves, minced
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh chives minced
  • 1 tsp Dijon mustard
  • 0.5 tsp red pepper flakes
  • 0.5 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Bring the steaks to temperature
  1. Take the ribeye steaks out of the fridge 45 minutes before grilling to bring them to room temperature for even cooking.
Make the cowboy butter
  1. In a bowl, combine the softened unsalted butter, minced garlic, parsley, thyme leaves, chives, Dijon mustard, red pepper flakes, lemon zest, lemon juice, kosher salt, and black pepper.
  2. Mix until completely combined, then taste and adjust seasoning if needed.
  3. Set the cowboy butter aside at room temperature, or roll it into a log in plastic wrap and refrigerate until the steaks are ready.
Preheat and season
  1. Preheat a grill (gas or charcoal) to high heat, aiming for 450–500°F (230–260°C), and clean and oil the grates well.
  2. Pat the steaks very dry with paper towels, then rub all over with olive oil.
  3. Season both sides and the edges generously with kosher salt, coarse black pepper, garlic powder, and smoked paprika.
Grill for crust and doneness
  1. Place the steaks on the hottest part of the grill and grill without touching for 3–4 minutes until a deep, dark crust forms.
  2. Flip the steaks once and grill another 3–4 minutes for medium-rare, reaching an internal temperature of 130°F / 54°C, adjusting time for your preferred doneness.
  3. In the last 60 seconds of grilling, place a generous spoonful of cowboy butter on top of each steak so it begins to melt and sizzle over the hot meat.
Rest, slice, and serve
  1. Remove the steaks from the grill and transfer to a cutting board.
  2. Tent loosely with foil and rest for 5–7 minutes to lock in the juices.
  3. Top with another tablespoon of cowboy butter right before serving, then slice against the grain or serve whole and spoon any pooled cowboy butter from the board over the meat.

Notes

Pro tip: make sure the steaks are very dry before oiling and seasoning—this helps build a deeper crust at 450–500°F. Storage: refrigerate leftover steak in an airtight container for up to 3 days; reheat gently so the butter doesn’t separate. Freezing: freeze steak for up to 2 months, but note texture may soften. Dietary swap: for a dairy-light option, use a high-quality vegan butter substitute for the cowboy butter, keeping the same garlic/herb and lemon zest ratio.